1 ¼ cup butter, softened slightly
1 cup yellow onion, minced
2 cloves garlic, minced
2 tablespoons tomato paste
3 turns (or a ¼ teaspoon) of fresh ground black pepper
1 pound dried Spanish chorizo, cut into ¼ inch dice
1 cup plus 2 tablespoons olive oil
2 ½ cups plain Panko breadcrumbs
1 teaspoon cayenne
1 teaspoon ancho chili powder
2 teaspoons kosher salt
1 teaspoon smoked paprika
Preheat oven to 200°F.
Set a medium sauté pan over high heat. Add 2 tablespoons butter to pan. When butter is foamy add the onion and garlic. Season with salt and pepper. Cook over medium heat until onion and garlic are translucent and very soft, 3 to 5 minutes, stirring frequently. They should soften but not brown.
Add tomato paste to the pan and increase to medium-high heat. Stir until the paste coats the onions and begins to brown slightly, about 3 minutes. When the paste no longer smells like raw tomato, transfer the mixture to a plate to cool completely. This will take about 30 minutes if you spread the mixture out and place it in the fridge. Save the sauté pan.
Place the diced chorizo into the reserved sauté pan and pour olive oil over the top. Place the pan in the oven. Cook the chorizo until it has rendered – you will see the red chorizo fat coming out of the pieces and mixing with the olive oil – about 15 minutes in a 200°F oven. The chorizo will be golden brown and slightly crispy when it’s done. Pour chorizo mixture into strainer over medium-sized bowl. Place bowl with strainer over larger bowl with ice to expedite cooling process. Reserve the pan for the scallops and the chorizo bits for the mustard greens.
Add Panko, cayenne, ancho chili powder, salt and smoked paprika in a bowl. Pour mixture into a food processor and add remaining softened butter and cooled onion mixture. Pulse ingredients, slowly streaming 3 tablespoons of cooled chorizo fat into processor. Pulse until the mixture comes together. Make sure to scrape down the bowl to ensure the mixture is evenly mixed. Transfer the mixture to a bowl and place in the refrigerator for at least 1 hour, or until the mixture feels as solid as cold butter.
Cut 32 (4-inch) pieces of waxed paper. Form the crust mixture into 1 ½ tablespoon balls, making sure to pack the mixture tightly. Place a square piece of parchment in a tortilla press then place one ball of crust on the paper and place another piece on top.
Press the ball using the tortilla press. Repeat, making one round for each scallop. Chill the rounds for at least 30 minutes. Extra crust can be frozen for future use. It is important to keep the rounds well chilled until the moment right before you place them on the scallops. If you do not have a tortilla press, use a rolling pin to flatten the crust between two layers of parchment paper.