Pan-Seared Scallops with Macadamia...Pan-Seared Scallops with Macadamia Mole Blanco & Hibiscus-Pickled Dragon Fruit

A sophisticated modern Mexican masterpiece featuring buttery U10 scallops set atop a velvety white mole, balanced by the vibrant acidity of hibiscus-infused dragon fruit.

Ingredients

Cooking Instructions

1. 01

   Create the Hibiscus Pickle: Steep dried hibiscus flowers in 100ml boiling water for 10 minutes. Strain, add a pinch of salt and sugar, then pour over dragon fruit spheres. Refrigerate for 30 minutes.

2. 02

   Prepare the Mole Blanco: In a saucepan, sauté the white onion and habanero in a touch of oil until translucent. Add toasted macadamia nuts, ground anise, and vegetable stock. Simmer for 15 minutes until liquid reduces by half.

3. 03

   Finish the Mole: Stir in the heavy cream and bring to a simmer. Remove from heat and stir in the white chocolate until melted. Transfer to a high-speed blender and process until completely smooth. Season with sea salt and pass through a fine-mesh chinois. Keep warm.

4. 04

   Sear the Scallops: Pat scallops extremely dry and season with salt. Heat grapeseed oil in a cast-iron skillet until smoking. Sear scallops for 2 minutes on one side until a deep golden crust forms. Flip and sear for 30 seconds. Remove immediately.

5. 05

   Plating: Spoon a generous circle of Macadamia Mole Blanco onto the center of each plate. Place two scallops atop the mole. Garnish with hibiscus-pickled dragon fruit spheres and a few drops of cilantro oil.