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Cooking Timeline
You spoke up and we listened.
Our timeline helps you solve one of the biggest problems for home cooks in the kitchen: multitasking. We’ve combined the steps from all four of the recipes in the dish into a single, easy-to-follow countdown.
- Do Ahead
- 1.
Make Chorizo Crusts and chill for at least 1 hour and up to 3 weeks.
- 1 hr
- Prep
- 1.
Dice jalapeños, husk corn, peel and cut shallots, seed and slice red peppers.
- 2.
Grate corncobs and reserve cobs for vinaigrette.
- Cook
- 3.
Juice red peppers and strain liquid then add leftover corncobs to juice in saucepot.
- 4.
While pepper juice reduces, make your mustard greens.
- 5.
Once pepper juice is reduced, remove corncobs and make vinaigrette.
- 6.
Place mustard, red wine vinegar and pepper juice in blender.
- 7.
Make creamed corn then place wax paper on top of mixture to hold.
- 8.
Preheat pan, add oil, then pan sear scallops.
- 9.
Pull chorizo crusts out of freezer right before using and place on top of each scallop.
- 10.
Place scallops in broiler then pull scallops out and test for doneness with cake tester.
- 0 min
Serve your meal.
What to Drink
2011 Leitz Riesling 'Dragonstone', Rheingau, Germany
Every week, world-renowned sommelier, Rajat Parr, shares advice and tasting notes on what to drink with our featured meal.
An off-dry Riesling would be a terrific match with this dish as the residual sugar provides just enough texture and weight to stand up to the scallop, while playing off the spiciness of the chorizo and jalapeño. The elevated acidity and bright fruit characteristics in the wine bring freshness to your palate after each complex bite. The 2011 Leitz Dragonstone Riesling comes from the steep slopes of the Drachenstein vineyard in Rheingau’s Rudesheim village. The bright fruit, brisk acidity and touch of residual sugar perfectly compliment the texture of the scallop, sweetness of the corn and spiciness of the chorizo and jalapeño.
Looking to discover the art of perfect wine and food pairings? Look no further than our class, All About Balance – Get Schooled in California Wine and Food Pairing
