Griddle Scallops with Malanga Pureée and Chorizo Oil

Beginning next week, I’ll be taking a pretty extensive cookbook research break that will keep me away from this site well into June, so I didn’t want to miss the chance to post one more time. In what might be the most boring premise for a reality television show ever – leading up to any trip, I stop buying food and try to only use what I have on hand. That left me with a few links of chorizo bought for garbanzos, an extra 2 pounds of malanga that never became fritters, and a half bunch of parsley because – well there’s just always parsley.

I decided to make something from José Pizarro’s Spanish Flavors: Stunning Dishes Inspired by the Regional Ingredients of Spain. His previous work, Seasonal Spanish Food, is a favorite so when my sister Carmen (who’s promised to guest-post while I’m away) reviewed his latest for the Latin Kitchen, I couldn’t wait to try it. Flipping through Spanish Flavors, I quickly went for the griddle scallops drizzled with chorizo oil. The original recipe called for cauliflower with barely sweet scallops but I switched this out for the forgotten malanga – a combination I’d liked in the past. It was also the only time I’d stopped running in days. I’m not even gone yet and it’s given me something to miss. See you in June!

Griddle Scallops with Malanga Pureée and Chorizo Oil

2 pounds malanga, peeled and cut into 2-inch chunks
¼ cups heavy cream
2 garlic cloves, diced
1 teaspoon sea salt
½ freshly ground white pepper
3 tablespoon extra-virgin olive oil, divided
3 ounces chorizo sausage, skinned and finely chopped
1 teaspoon sherry vinegar
1 teaspoon chopped flat-leaf parsley
12 large scallops
Sea salt and freshly ground white pepper to taste

Place malanga in a large heavy pot with salted water to cover. Bring to a boil over medium heat and cook covered until tender, about 20 minutes. Drain reserving ½ cup of the cooking water.

In a mortar and pestle, mash garlic, salt, and white pepper together to form a paste. In blender or food processor, combine the malanga, heavy cream, olive oil, and mashed garlic then process until smooth. Add reserved cooking water to thin out the pureée to taste.

Heat 1 tablespoon of olive oil in a small frying pan over medium heat. Add the chopped chorizo and lightly brown, about 1 minute. Stir in the vinegar, parsley, and a pinch of sea salt.

Heat a nonstick frying pan over high heat. Rub the scallops with remaining tablespoon of olive oil. Add them to the pan, and sear for 2 minutes on each side, seasoning them as they cook.

To serve, spoon some of the malanga pureée onto 4 plates and arrange the scallops on the side. Spoon over some of the chorizo oil and serve.