Scallop with Figs, Port, and Chouriço Recipe
This Scallop with Figs, Port, and Chouriço recipe combines the elegance of seared scallops with the bold flavors of South African chouriço sausage and sweet, caramelized figs. Featured on CombiNATION Plates with host Craig Wong, this dish delivers a sophisticated fusion of Portuguese and South African cuisine, complete with a rich port reduction, crispy kale chips, and a savory cauliflower hash. Perfect for dinner parties or special occasions, it brings restaurant-quality presentation and flavor to your home kitchen.
The Inspiration
Craig Wong drew inspiration for this dish from the rich culinary traditions of Portugal and South Africa. The recipe is a nod to Portuguese seafood mastery, with scallops paired with a classic port reduction and sweet figs, while South African influences shine through in the smoky chouriço and bold spices. This dish exemplifies the philosophy of CombiNATION Plates, where contrasting textures and flavors—sweet, salty, and savory—come together in a visually stunning and flavorful fusion. The combination of seared scallops, caramelized figs, and crunchy kale chips makes it a dish that is both elegant and approachable for home cooks.
Ingredients
Port Reduction
- 1 bottle (25 ounces/750 ml) Port
- Salt and pepper
- ¼ cup (60 ml) honey
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) butter, cold and cubed
Chouriço Cauliflower Hash
- 1 shallot, fine dice
- 2 cloves garlic, minced
- Oil, for cooking
- 3-inch (7.5 cm) link Chouriço sausage
- ½ cup (120 ml) small cauliflower florets (½ inch/1.25 cm each)
- 2 teaspoons (10 ml) smoked paprika
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) butter
- Salt and pepper
- 1 tablespoon (15 ml) lemon juice
Kale Chips
- 2 stalks kale, center stem removed
- Oil, for frying
- Salt
Seared Scallop
- 4 very large sea scallops (U-8 or U-10), inductor muscles removed
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 2 tablespoons (30 ml) butter
Bruléed Figs
- 4 large ripe figs
- 2 tablespoons (30 ml) white sugar
- Flaky sea salt
Method
For the Port Reduction
- Heat the port and honey in a small pot over medium-high heat.
- Bring to a gentle boil, and reduce by ¾, about 30-35 minutes, or until it coats the back of a spoon.
- Add salt, pepper, lemon, and honey, stir well, and cook for 1 minute, until warmed through.
- Before serving, remove from heat, and swirl in cold butter cubes.
For the Chouriço Cauliflower Hash
- While the port is reducing, make the hash.
- Heat the oil in a skillet over medium heat. Add shallots and garlic, cook for 1-2 minutes, or until translucent and lightly browned.
- Pulse the Chouriço sausage in a small food processor until chopped and slightly chunky. Add to the pan with the shallots and garlic.
- Reduce heat and cook, slowly, for 10 minutes, until the meat is just firm and lightly browned, and the fat is rendered.
- Add cauliflower, toss and cook for 3-4 minutes, until starting to soften.
- Add paprika, salt, pepper, butter, and lemon juice, toss and cook for 1 minute.
- Keep warm for serving.
For the Kale Chips
- At some point before plating, make the kale chips.
- Heat about 2 inches (5 cm) oil in a heavy pot to 350 F (175 C).
- Rip kale leaves into 1-2-inch (2.5-5 cm) sections, keeping the curly edges on all pieces.
- Deep fry until crisp, about 25-30 seconds minutes.
- Remove from oil and drain well. Season with salt.
- Wait at least 10 minutes before serving.
- Serve at room temperature.
For the Seared Scallop
- Season scallops with salt and pepper. Heat oil in a cast iron pan over medium-high heat until quite hot.
- Place the scallops in hot oil, flat side down, and cook for 2 minutes, until well seared.
- Flip the scallop and cook for 30 seconds, until starting to sear. Reduce heat to medium low and add the butter and continuously baste the scallop with the warm butter for 2 minutes.
- Remove scallops from pan to a cool, paper towel lined tray, reserve for plating. Rest for 1-2 minutes before serving.
For the Bruléed Figs
- Use a sharp knife to level off of the bottom of a fig so it will stand up straight. Remove the top 1/3 of the fig, reserving the bottom 2/3, and removing the top 1/3 for another use.
- Sprinkle sugar over the exposed purple flesh of the reserved portion.
- Before plating, use a blowtorch to caramelize sugar for no more than 30 seconds, until a sugar crust is just formed, as for a crème brûlée.
- Season with a small amount of salt, let sit 1 minute before serving.
To Serve
- Use a spoon to make a nice circular line with the port reduction around the center of the white plate.
- Whip the spoon at the plate gently to create some nice individual dots.
- Place the scallop front and center on the plate over a stripe of the sauce.
- Place the bruléed fig behind the scallop to the right, leaving negative space, still on the line of port reduction.
- Place a small mound of Chouriço mixture behind the fig to the left.
- Cover the Chouriço mixture with a kale chip.
Serving Suggestions
This Scallop with Figs, Port, and Chouriço dish is perfect for elegant dinners or special occasions, offering a balance of sweet, savory, and smoky flavors. Pair with a chilled glass of dry white wine, such as Sauvignon Blanc, or a light Portuguese Vinho Verde for a refreshing contrast. Serve as an appetizer or main course, with minimal sides to highlight the intricate flavors and textures of the scallop, port reduction, and kale chips. Its presentation makes it ideal for impressing guests at dinner parties or celebratory meals.
Final Thoughts
Craig Wong’s Scallop with Figs, Port, and Chouriço recipe is a true fusion of Portuguese and South African cuisine, combining luxurious scallops with bold chouriço flavors and sweet, caramelized figs. Featured on CombiNATION Plates, it delivers a restaurant-quality dish with stunning visual appeal and layered textures. Whether cooking for family or hosting a sophisticated dinner party, this recipe showcases the harmony of sweet, savory, and smoky notes in every bite.