Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Mole Blanco and Sweet Corn Foam

An exquisite modern Mexican dish featuring sweet caramelized scallops set atop a velvety white mole infused with toasted almonds and habanero, finished with aerated corn foam and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the cilantro oil, blanch cilantro leaves in boiling water for 10 seconds, shock in ice water, squeeze thoroughly dry, and blend on high speed with 100ml grapeseed oil for 2 minutes. Strain through cheesecloth and set aside.

2. 02

   For the Mole Blanco: In a dry skillet over medium heat, lightly toast the almonds and sesame seeds until golden brown. In the same pan with a splash of oil, gently sauté the plantain and habanero until softened.

3. 03

   Transfer toasted nuts, seeds, plantain, and habanero into a high-speed blender with warm poultry stock. Blend until completely smooth and velvety.

4. 04

   Pass the blended mole through a fine chinoise into a small saucepan over low heat. Whisk in the white chocolate until melted and fully incorporated. Season with fine sea salt and keep warm.

5. 05

   For the sweet corn foam: Simmer sweet corn kernels in heavy cream and 50ml poultry stock until tender. Blend until ultra-smooth, strain through a fine mesh sieve, season, and pour into a whipping siphon charged with one N2O cartridge. Keep warm in a bath.

6. 06

   Thoroughly dry scallops with paper towels and season with sea salt. Heat remaining grapeseed oil in a heavy stainless steel skillet over high heat until shimmering.

7. 07

   Sear scallops without moving for 90 seconds until a deep golden crust forms. Add butter to the pan, flip scallops, and baste continuously for 30 seconds. Remove immediately to rest on paper towels.

8. 08

   To plate: Spoon a circular pool of Mole Blanco onto each warm plate. Arrange three scallops atop the mole. Dispense a delicate cloud of corn foam beside the scallops, split the sauce with vibrant cilantro oil, and top scallops with flaky Maldon salt.