The Daily Dish

Sea Scallop with Pumpkin Seed Pipian

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DJ Henry and siblings
Sea Scallop with Pumpkin Seed Pipia

Ingredients 
5 medium dry sea scallops
½ cup pumpkin seed pipian
1 piece of Huitlacoche flan
3 pieces of Caramelized chayote
3 tbsp of vegetable oil
1 Cilantro sprig
Kosher Salt to taste                                               
 
Method:
1.     Heat oil in a sauté pan
2.     Meanwhile, season the scallops with salt
3.     Cook the sea scallops until they are nicely browned on one side
4.     Turn and cook until cooked through and browned on the second side
5.     In a large bowl, place the chayote fanned out like spokes on a wheel in the center of the plate
6.     Place the flan on top of the chayote in the center of the plate
7.     Heat in an oven safe pan until  warm through the flan and chayote
8.     Remove the plate and ladle thae sauce around
9.     Place the scallops around the plate as in photo
10.  Top flan with a cilantro sprig.



chef duyen

Chef Joe Quintana, the Regional Executive Sous Chef at Rosa Mexicano shared this recipe with us to help us celebrate a holiday popular in Mexico: El Dia de los Muertos, or Day of the Dead. Find more autumn-inspired dishes and the spicy drink El Diablo Ahumado (The Smoky Devil) on their menu this month.




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The Daily Dish brings you regular recipes from public media's favorite chefs.

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