Scallop, Corn, Red Hot

Franks Red Hot Popped Corn
In a small pot add desired amount of Franks and bring to a boil. Add about 30% of clarified to the hot sauce, it doesn't have to be exact, mix until emulsified. Spread out thin on a silpat mat and dry out at 150 degrees F over night. Chip off the dried hot sauce and in a spice grinder grind until a fine powder. Pop the corn kernels the classic way pot, oil and a lid. Once popped cool and remove unpopped kernels. In a bowl toss the pop corn with the franks red hot and adjust with salt.

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