Roasted Opakapaka, Linguisa Sausage & Clams
4 ea (4 oz.) Fresh Opakapaka
20 ea Clams
½ cup Linguisa Sausage, chopped
2 Tbsp Piquillo Peppers, julienne
2 Tbsp Extra Virgin Olive Oil
1 cup Fresh Corn Kernels
2 ea Shallot, minced
Salt, as needed
2 Tbsp Chorizo Oil
For Corn, gently heat with shallots and salt. Puree corn until smooth. Keep warm.
Place linguisa and clams in pot with extra virgin olive oil. Cover clams and cook until just open, add in piquillo peppers. Season to taste.
Season Opakapaka and sear in hot pan until browned on both sides. Place clams in center of plate. Place Opaka on top. Spoon Corn puree on plate. Drizzle with chorizo oil. Serve immediately.