Pan-Seared Scallops with Heirloom...Pan-Seared Scallops with Heirloom Corn Esquites Purée & Aguachile Verde

U10 sea scallops perfectly caramelized and served over a velvety, sweet heirloom corn purée, balanced by a vibrant, tangy roasted tomatillo-avocado aguachile and a brilliant house-made cilantro oil.

Ingredients

Cooking Instructions

1. 01

   To make the cilantro oil, blanch 1 bunch of cilantro in boiling salted water for 15 seconds, then immediately shock in an ice bath. Squeeze out all moisture using a clean kitchen towel. Blend the dried cilantro with 1/2 cup of grapeseed oil on high speed for 3 minutes until vibrant green. Strain through a coffee filter set in a fine-mesh sieve and set aside.

2. 02

   Slice the kernels off the corn cobs. Heat a dry, heavy skillet over high heat. Add the corn kernels and char them for 3-4 minutes, stirring occasionally, until slightly blackened. Reserve 1/4 cup of the charred corn for garnish.

3. 03

   In a medium saucepan, combine the remaining charred corn, heavy cream, and 2 tablespoons of butter. Simmer gently over medium-low heat for 10 minutes. Transfer to a high-speed blender and process until completely smooth. Pass the purée through a fine chinois, season with fine sea salt, and keep warm.

4. 04

   To make the aguachile, char the tomatillos and serrano pepper in a dry skillet or under a broiler until blistered. Blend the charred tomatillos and serrano with the avocado, lime juice, remaining half bunch of fresh cilantro, and a pinch of salt until emulsified and ultra-smooth. Pass through a fine sieve and chill.

5. 05

   Pat the scallops completely dry with paper towels and season both sides generously with fine sea salt. Heat a cast-iron skillet over high heat until smoking. Add 1 tablespoon of grapeseed oil. Sear the scallops without moving them for 2 minutes to develop a deep, golden-brown crust. Flip, add the remaining 2 tablespoons of butter to the pan, and baste the scallops for 30-45 seconds. Remove from heat immediately.

6. 06

   To plate, spoon a generous pool of the warm sweet corn purée onto the center of four shallow bowls. Arrange three seared scallops on top of the purée. Artfully drizzle the chilled avocado-tomatillo aguachile and the cilantro oil around the purée. Garnish with the reserved charred corn kernels, a dusting of Cotija cheese, and flakes of Maldon sea salt.