Baja California Butter-Sautéed Callo de Hacha Scallops

About this recipe

Callo de hacha en mantequilla is a minimalist preparation that celebrates the natural delicacy of this deep-water bivalve mollusc from Baja California and the Sea of Cortez, considered one of Mexico's finest shellfish. The callos are quickly sautéed in foaming butter with garlic, salt and pepper, golden on the outside but with a creamy, slightly translucent interior, to enhance their naturally sweet and briny flavour.

1. 1

   Pat the callos de hacha very dry with kitchen paper - moisture prevents browning. Season with salt and pepper just before cooking.

   💡 Drying thoroughly is the most important step for achieving a perfect sear.

2. 2

   Heat a steel or cast iron frying pan over high heat until smoking. Add the olive oil and 20 g of butter.

   💡 The pan must be very hot for a perfect sear in minimal time.

3. 3

   Place the callos in the hot pan without moving them for 2 minutes until a golden crust forms. Turn with tongs and cook for a further 1-2 minutes. The interior should be creamy and barely translucent.

   💡 Do not move them - they need constant contact to brown.

4. 4

   Remove the callos and set aside. In the same pan reduce to medium heat. Add the remaining butter and sliced garlic. Cook for 1-2 minutes until the garlic lightly browns.

5. 5

   Return the callos to the pan for 30 seconds to absorb the garlic butter.

6. 6

   Serve immediately with a few drops of lemon and chopped parsley or chives. Accompany with rustic bread for the juices.

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