SCALLOPS, BLACK TIGER SHRIMP WITH CHORIZO CHILI

Scallops, Black Tiger Shrimp With Chorizo Chili image

Provided by Chef Beorn Hockenhu

Time 20m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 16

3 ounces pork, chorizo
2 ounces black beans (canned, reserve some of the liquid)
1 teaspoon minced garlic
1 teaspoon minced onion
2 teaspoons sweet potatoes (cooked, cut into small cubes)
2 tablespoons chopped tomatoes
2 teaspoons bell peppers (cut into small cubes)
2 teaspoons pureed mangoes
1 teaspoon chili paste
2 teaspoons butter
1 tablespoon lemon juice
6 diver scallops
6 medium shrimp (deveined & shelled)
1/8 teaspoon salt
1/8 teaspoon ground pepper
2 ounces white wine

Steps:

In a saute' pan cook chorizo until it begins to get firm.
Add remaining vegetables and black beans. Use some of the bean liquid to thin out the mixture. You want to have a pourable consistency. This should take about 5 minutes.
Add mango puree and asian chili paste.
In a separate pan, melt butter, then add scallops. Do not shake pan. The scallops must develop a crust before turning over. About 2-3 minutes.
Add shrimp. When it's time to turn the scallops over, it'll be time for the shrimp to be turned as well. You want the shrimp to be orange with slight charring.
Carefully add the wine. It should sizzle, then bubble and mix with the flavors of the scallops and shrimp.
Press on scallops to check doneness. It should be slightly resistant.
Take a tablespoon and scoop out about 3 ounces of the chili mixture onto each plate.
Top with micro mint greens.
Add 3 Scallops in a triangle pattern.
Intermix with 3 shrimp. Drizzle juices from seafood pan over the diah.

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