Hibiscus & Mezcal Cured...Hibiscus & Mezcal Cured Scallop Aguachile

Sashimi-grade scallops steeped in a vibrant hibiscus-infused lime broth with a smoky mezcal finish, complemented by charred avocado silk and heirloom radishes.

Ingredients

Cooking Instructions

1. 01

   Steep the hibiscus flowers in 1/2 cup of boiling water for 10 minutes. Strain, discard flowers, and reduce the liquid in a small saucepan by half. Let cool completely.

2. 02

   In a high-speed blender, combine the hibiscus reduction, lime juice, mezcal, serrano chili, and cilantro. Blend until perfectly smooth, then pass through a fine-mesh chinois. Chill the liquid for 20 minutes.

3. 03

   Halve the avocado and remove the pit. Place the cut side down on a smoking hot cast-iron skillet and sear until a deep char is achieved (about 3 minutes). Scoop out the flesh and blend with a pinch of salt until it reaches a silken consistency. Transfer to a piping bag.

4. 04

   Slice the chilled scallops horizontally into three uniform discs. Keep cold until ready to plate.

5. 05

   To assemble, arrange the scallop slices in a shallow chilled bowl. Pour the hibiscus-mezcal broth around the base so it partially submerges the scallops.

6. 06

   Pipe small dots of charred avocado silk between the scallops. Garnish with diced cucumber, radish curls, micro-cilantro, and a final sprinkle of Maldon salt. Serve immediately.