Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Hazelnut Salsa Macha and Sweet Corn-Epazote Purée

An elegant, Michelin-caliber dish featuring caramelized U-10 scallops paired with a velvety, aromatic sweet corn purée and a rich, smoky hazelnut-chile oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Salsa Macha: In a small saucepan over medium-low heat, heat the olive oil. Add the sliced garlic and hazelnuts, frying until golden brown (about 3 minutes). Add the torn Morita and Ancho chiles and cook for 1 minute until fragrant, being careful not to burn them. Stir in the sesame seeds and remove from heat immediately.

2. 02

   Let the chile mixture cool slightly, then transfer to a food processor or mortar and pestle. Pulse with the apple cider vinegar and 1/2 teaspoon of salt until coarsely chopped but not fully puréed. Set aside to let the flavors infuse.

3. 03

   Prepare the Corn-Epazote Purée: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the corn kernels and sauté for 3 minutes. Pour in the heavy cream and add the epazote sprig. Bring to a gentle simmer, cover, and cook for 8-10 minutes until the corn is completely tender.

4. 04

   Discard the epazote sprig. Transfer the corn and cream mixture to a high-powered blender. Blend on high speed for 2 minutes until completely smooth. Pass the purée through a fine-mesh chinois sieve for an ultra-silky texture. Season with salt to taste and keep warm.

5. 05

   Cook the Scallops: Thoroughly pat the scallops dry with paper towels and season both sides generously with Maldon sea salt. Heat the grapeseed oil in a heavy cast-iron skillet over high heat until smoking. Add the scallops, leaving space between them.

6. 06

   Sear undisturbed for 2 minutes to develop a deep, golden crust. Flip the scallops, add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for another 60 seconds. Immediately transfer scallops to a warm plate to rest.

7. 07

   To Plate: Spoon a generous pool of the warm sweet corn purée in the center of two shallow bowls. Arrange three seared scallops on top. Drizzle the hazelnut salsa macha elegantly around the plate and over the scallops. Garnish with micro-cilantro and paper-thin radish slices.