From: Executive chef Brett Montgomery, CEC, CWP, Renaissance Cleveland Hotel, Cleveland, OH. Yield: 1 serving. 3 10-20 scallops, seared 2 oz. chorizo ragout (recipe follows) 4 oz. herb polenta (recipe follows) Chorizo Ragout: 5 lb. ground pork ¼ cup kosher salt 1 Tbsp. sugar ¼ cup sherry 3 Tbsp. paprika 1 Tbsp. chili flake 1½ tsp. cayenne 3 Tbsp. minced garlic 2 red onions, small dice 1 fennel, small dice ½ bunch celery, small dice 3 cups bourbon 3 cups sherry 2 Tbsp. ...

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