Pan-Seared Scallops with Charred...Pan-Seared Scallops with Charred Corn Velouté and Guajillo Oil

A sophisticated coastal Mexican delicacy featuring butter-basted scallops over a silk-textured roasted corn reduction, finished with a vibrant smoky chili oil and micro-cilantro.

Ingredients

Cooking Instructions

1. 01

   Prepare the Guajillo Oil: Heat the grapeseed oil in a small saucepan to 80°C (175°F). Add the torn guajillo chilies and let steep for 20 minutes. Blend the mixture at high speed until smooth, then strain through a coffee filter or fine chinois. Set aside.

2. 02

   Prepare the Corn Velouté: Cut the kernels off the corn. In a dry pan over high heat, char half of the kernels until toasted. In a separate saucepan, sauté the shallots in 10g of butter until translucent.

3. 03

   Add all corn kernels and heavy cream to the shallots. Simmer gently for 10 minutes. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh sieve, season with salt and a few drops of lime juice, and keep warm.

4. 04

   Prepare the Scallops: Season the cold scallops generously with salt only on the side to be seared first. Heat a stainless steel or cast-iron skillet over high heat with a teaspoon of neutral oil.

5. 05

   Once the pan is smoking slightly, place scallops in the pan. Press gently to ensure contact. Sear for 90 seconds without moving them until a deep golden crust forms. Flip the scallops and add the remaining butter to the pan.

6. 06

   Baste the scallops with the foaming butter for 30 seconds. Immediately remove from the pan onto a warm plate to rest for 1 minute.

7. 07

   Plating: Spoon a vibrant pool of Corn Velouté into the center of two shallow bowls. Arrange three scallops atop the cream. Drizzle the Guajillo Oil around the velouté in droplets. Garnish with micro-cilantro and a sprinkle of Maldon salt.