DRUNKEN SCALLOPS RECIPES

Steps:

• For the granita, combine the ingredients in a freezer-proof container and stir until the sugar dissolves. Cover and transfer to the freezer for an hour, or until frozen. Pour half the butter into a frying pan and place over medium heat. Add the finely chopped chorizo sausage and cook until brown. Add the coriander, toss to combine, then remove from the pan and keep warm. Remove the ponzu granita from the freezer, scrape with a fork to lighten the texture. Return to the freezer until ready to serve. Gently remove the scallops from the shell. Pour the remaining butter into the pan and fry the scallops for 1 minute per side or cooked to your liking. For the butter sauce, melt the butter in a small saucepan over medium heat. Add the sake and garlic and sauté for 5 minutes until fragrant. Place a teaspoon of chopped chorizo meat on the scallop shell. Top with the cooked scallop. Repeat with remaining chorizo and scallops. Serve the scallops hot with the granita on the side.

Steps:

• Make the cilantro oil: In a small saucepan over medium heat, combine the oil and cilantro and cook until the cilantro has wilted, about 5 minutes.
• Transfer to a blender and blend until smooth.
• Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
• Make the ceviche: Divide the slices of scallop among 4 plates.
• Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.
• Top each place with a drizzle of the cilantro oil and a few splashes of pisco.
• Garnish with cilantro and serve immediately.