chorizo wrapped scallops with orange achiote vinaigrette

Chorizo-Wrapped Scallops with Orange Achiote Vinaigrette

Exotic ingredients brought together to add intense flavors in a familiar application. Featuring Custom Culinary® Gold Label Latin-Style Citrus Chili Sauce, Chorizo-Wrapped Scallops with Orange Achiote Vinaigrette consists of achiote orange vinaigrette, citrus relish, and chorizo wrapped scallops.

Ingreadient

1 cup Custom Culinary® Gold Label Latin-Style Citrus Chili Sauce
3/4 cup Seasoned Rice Wine Vinegar
2 oz. Extra Virgin Olive Oil
2 tb Charred Kernel Corn
2 tb Cooked Red Beans
2 tb Garbanzo Beans (Crisped in Olive Oil)
2 tb Tomatoes (Small Dice)
2 tb Kumquats (Small Dice)
2 tb Roasted Garlic Cloves (Roughly Chopped)
2 tb Sliced Scallions
2 tb Cilantro (Chopped)
2 tb Ripe Haas Avocado (Small Dice)
2 oz. Achiote Orange Vinaigrette
1/2 tsp. Sea Salt
1/4 tsp. Cracked Black Pepper
9 ea Chorizo Wrapped Scallops
One Head of Baby Romaine, Citrus Relish, Achiote Orange Vinaigrette

Direction

Achiote Orange Vinaigrette Combine all ingredients and blend well. Chill and serve as needed.
Citrus Relish Carefully toss all ingredients together. Chill for service.
Chorizo Wrapped Scallops Wrap scallops in a thin slice of chorizo. In a hot sauté pan, Sear the scallops, until chorizo crisps slightly. Flip scallop and sear bottom. Make sure scallop is still rare inside.
Salad Assemby On a plate, tear baby romaine and arrange evenly on to serving dish. Evenly distribute citrus relish atop baby romaine. Drizzle additional Achiote Orange Vinaigrette on salad and serve.