Seared scallop with hominy risotto

Chef Sergio Jimenez
AVANT, San Diego

Risotto is a staple of Italian cuisine and posole is a staple of Mexican cuisine and chef Sergio Jimenez’s childhood home. Here, he blends the two cultures to create what has become a signature dish at AVANT.

Ingredients

Hominy risotto
1/4 cup butter
1 onion, diced
4 dry guajillo chiles 5 cloves garlic, diced
1 (1-lb.) bag dry posole hominy, such as Rancho Gordo brand
1 gallon fish stock
1/2 gallon heavy cream
1 quart Parmesan cheese
1/2 cup lemon juice

Scallops
18 sea scallops
Salt and oil (any kind), to taste
1 tbsp. butter
1 clove garlic
1 sprig thyme
Lemon juice

Instructions

For risotto: In a pot, add butter, onion, chiles and garlic and sweat vegetables until translucent, about 10 minutes. Add hominy and sweat for 45 minutes at low heat. Deglaze with fish stock and bring to a boil for 45 minutes. Lower heat to medium, add heavy cream and cook for 2 to 3 hours or until hominy is fully cooked.

(Taste to ensure it is fully cooked before advancing to the next step.) Blend hominy with an immersion blender (stick blender) until smooth. It should have the consistency of risotto. Season with Parmesan cheese and lemon juice.

For scallops: Pat scallops dry with a paper towel and season with salt. Heat a skillet over medium heat. Add oil, then scallops, and sear for about 2 minutes on one side. Add butter, garlic and thyme. Baste butter on scallops for 2 minutes. (Do not turn scallops.) Finish with a squeeze of lemon juice and set on a wire rack.

To serve: Place 2 large spoonsful of risotto on a plate and top with 3 seared scallops.