Pan-Seared Scallops with Huitlacoche...Pan-Seared Scallops with Huitlacoche Purée and Epazote Oil

Seared dayboat scallops served over a silky, earthy huitlacoche purée, accompanied by charred corn esquites and a vibrant epazote-infused oil.

Ingredients

Cooking Instructions

1. 01

   To make the Epazote Oil: Blanch the epazote leaves in boiling water for 10 seconds, then immediately shock in ice water. Drain and thoroughly squeeze out all moisture using paper towels. Blend the leaves with 2 tablespoons of grapeseed oil in a high-speed blender until completely smooth and vibrant green. Strain through a coffee filter or fine-mesh sieve and set aside.

2. 02

   To make the Huitlacoche Purée: Melt the butter in a saucepan over medium heat. Sauté the chopped white onion and minced garlic until soft and translucent (about 5 minutes). Add the huitlacoche and cook for an additional 5 minutes. Pour in the heavy cream and vegetable stock, bring to a gentle simmer, and cook for 5 minutes. Transfer to a blender, process until silky smooth, season with salt to taste, and pass through a fine sieve. Keep warm.

3. 03

   To make the Esquites: Heat a dry cast-iron skillet over high heat. Add the corn kernels and dry-char, tossing occasionally, until they are blackened in spots (about 6-8 minutes). Transfer the charred corn to a bowl and toss with the Mexican crema, grated Cotija cheese, fresh lime juice, chipotle powder, and a pinch of salt. Keep warm.

4. 04

   To sear the Scallops: Remove the side muscles from the scallops and pat them completely dry with paper towels. Season both sides with fleur de sel. Heat 1 tablespoon of grapeseed oil in a stainless-steel or cast-iron skillet over high heat until just starting to smoke. Place the scallops in the pan and sear without moving for 2 minutes to develop a deep, golden-brown crust. Flip and sear for an additional 45 seconds. Transfer to a paper-towel-lined plate to drain.

5. 05

   To assemble: Spoon a circular pool of warm huitlacoche purée in the center of four warmed plates. Place three seared scallops on top of the purée. Artfully arrange spoonfuls of the charred corn esquites around the scallops, and drizzle the brilliant green epazote oil in a clean circle around the purée. Garnish with microgreens or edible flower petals if desired, and serve immediately.