Grilled Scallop Tacos with Chorizo Cream and Warm Corn and Jalapeño Salsa/Greenbush Brewing 400 Divine Rabbits/Royal Thunder “Crooked Doors”
This is what happens when you buy a huge 30 pack of corn tortillas, you make tacos quite often. On the heels of the delicious Mercadito-style Grilled Shrimp Tacos we bring you this evening, Grilled Scallop Tacos with Chorizo Cream and Warm Corn and Jalapeño Salsa. Buttery bay scallops are wet-rubbed with a chile oil then seasoned with salt and pepper before hitting the grill for a touch of smoke. The scallops finish cooking in a thick chorizo cream sauce seasoned generously with cumin. These rich tacos are topped with a warm corn and jalapeño salsa and a drizzle of sriracha. We thought an agave brewed beer would pair up nicely with the tacos and when said beer is coming from the famed Greenbush Brewing, we got even more excited. Rounding out a perfect summery BBQ was the latest from Royal Thunder and their incredible “Crooked Doors” LP.
Grilled Scallop Tacos with Chorizo Cream and Warm Corn and Jalapeño Salsa – Alright, let’s rock and roll on this recipe. The salsa is first up, we can get it done and keep it warm while all of the other parts of the tacos are quickly knocked out. We’re going to need 1/2 of a chopped yellow onion, 1/2 cup of corn kernels, 1 diced jalapeño pepper, a small handful of chopped cilantro, two tablespoons of butter and the juice of 1/2 a lime. We’ll finish it off with some salt and pepper. In a saute pan melt the butter and add the onion and jalapeño to the pan. Saute until the veggies just start to turn translucent, about 2-3 minutes.
Add the corn to the pan and season with salt and pepper. Saute the corn until just warmed through and transfer to a bowl. Add the cilantro and squeeze the lime juice on top. Stir until mixed and cover.
Next up are the scallops. We’re using about a pound of scallops and to that we add the wet marinade which is just 1/4 cup of olive oil and a teaspoon of chile powder. Toss well to coat and set aside for a moment.
The last station is the chorizo cream sauce. In a skillet add 3/4 cup of cream and season with a tablespoon of cumin and a little salt and pepper. Bring the mixture to a simmer then add 1/2 link of browned chorizo.
Let the cream sauce simmer while we head out to the grill with the scallops. We get the grill going to a medium heat then throw a grill pan over the fire. Toss the scallops in the pan. Continuously toss the scallops in the pan over the flame until cooked through and slightly charred about 5-7 minutes. Add the grilled scallops to the warm chorizo cream sauce.
If the cream sauce is still a little thin, add a handful of crushed tortilla chips and mix into the sauce until thickened.
To assemble these babies, warm some corn tortillas until soft and pliable then fill with the scallop and chorizo mixture, top with the warm jalapeño and corn salsa and a drizzle of sriracha. These were absolutely addicting from the sweet seafood and corn as well as the spicy jalapeño and sriracha. Ridiculously good.
Greenbush Brewing 400 Divine Rabbits – We’ve done so many Greenbush beers on here, but all of them have been beers purchased from the brewery either in a growler or bottle. When we saw 400 Divine Rabbits available at a local liquor store around here, we snagged it up specifically for this meal. 400 Divine Rabbits pours a cloudy dark yellow with a white foamy head. The aroma is sweet, malty and a little tart. The flavor follows suit with a bready sweetness and a crisp hop bite. With all of the maltiness going on, the beer remains fairly easy drinking with a light mouthfeel which went a long way to pairing up with the rich, but light tacos.
Royal Thunder “Crooked Doors” – So funny story, we were in a Royal Thunder mood which had us scoping through their Bandcamp page looking for an old EP or something and we find “Crooked Doors” has just been released. So much for us being totally on top of the new releases. Oh well, who cares this album is incredible and we’re glad it was there. A Royal Thunder listening experience is first and foremost about getting lost in Mlny Parsonz amazing vocal prowess then getting swept away by the heavy, groove oriented and melodic music that accompanies it. The album starts off with a bang with “Time Machine”, a perfect early 80s period piece recalling Pat Benetar just heavier. The tune is super catchy while still maintaining its heaviness. “Forget You” is a slow sludgy, grungy piece that has a sultry blues feel to the vocals. The airy, melodic “Wake Up” slows thing down a bit at the start but then ramps up with a building drum beat and huge anthemic vocals. There is an early 70s, boot-stomping rock and roll vibe to “Floor” featuring a killer groove. “The Line” begins with a “Hey Man, Nice Shot” riff and takes the song through various stages from heavy to trippy. One of the album’s best tracks is “Forgive Me, Karma”. The tune has a classic Queen feel; it starts super chill showcasing an amazing vocal range then gets louder with equally amazing vocals. “Glow” has a sleazy Runaways sound to it while “Ear on the Fool” is pure trippy psychedelia. The album ends with “The Bear I and II”. “I” is a sultry, bluesy, smoky tune that highlights the vocals perhaps better than any song on the album and “II” is more of a straight forward ballad with beautiful piano, strings and those haunting, angelic vocals. “Crooked Doors” is just such an incredible album and will be up there with the album of the year releases.