Callos de Hacha
Chef Julian Medina of Zócalo – New York, NY
Adapted by

Yield: 4 Servings

Callos de Hacha from Chef Julian Medina of Zócalo in New York on StarChefs.comIngredients:

    Meyer Lemon Chile de Arbol Sauce:
  • 1 cup freshly squeezed Meyer lemon juice
  • 1 cup freshly squeezed orange juice
  • 3 dry arbol chiles, minced
  • 1 Tablespoon light soy sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon corn starch
  • Salt, to taste

    Avocado Fries:
  • Vegetable oil, for frying
  • 4 (½-inch thick) slices Hass Avocados from Mexico
  • Salt
  • 1 cup all-purpose flour
  • 1 cup buttermilk

    Seared Scallops and Honshimeji Mushrooms:
  • 8 (U-10) dry sea scallops
  • Kosher salt
  • Crushed black pepper
  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 4 bunches honshimeji mushrooms
  • 1 teaspoon minced garlic
  • 1 teaspoon minced shallots
  • 1 teaspoon chopped thyme

For Meyer Lemon Sauce:

In a small pot, bring the citrus juices, chiles, soy sauce and rice vinegar to a boil. Whisk in the corn starch and season to taste with salt. Reduce to a very low heat to keep the sauce warm.

For Avocado Fries:
Preheat oil in a skillet to 350°F.

Season the avocado slices with salt. In a bowl, lightly coat the avocado with flour. Dip the slices in buttermilk and then re-coat them with flour. Fry the avocado slices until golden brown; sprinkle with salt and set aside.

For Seared Scallops and Honshimeji Mushrooms:
Season the scallops with salt and pepper. In a skillet, heat the oil and 1 Tablespoon of the butter over high heat. Sear each side of each scallop until golden brown; remove from heat and set aside. Heat the remaining butter over low heat in the same skillet. Add the mushrooms, garlic, shallots, and thyme. Cook for approximately 3 minutes, and season to taste with salt.

To Assemble and Serve:
Place 2 scallops in the center of each heated serving plate. Lean 1 bunch of mushrooms against the scallops and drizzle Meyer lemon chile de arbol sauce over the scallops and mushrooms. Top each plate with 1 avocado fry. Serve immediately.

Wine Pairing:
2003 Albariño Rías Baixas Peitan, Spain


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   Published: April 2006