Pan-Seared Scallops with Mole...Pan-Seared Scallops with Mole Blanco, Hoja Santa Emulsion, and Charred Chile Ash

A refined expression of Oaxacan high-cuisine featuring caramelized diver scallops rested over a silky pine nut and white chocolate mole blanco, finished with vibrant hoja santa oil and delicate chile ash.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chile Ash: Place dried chile skins over an open flame or under a high broiler until thoroughly blackened and brittle. Allow to cool completely, then grind to a micro-fine powder using a spice grinder. Sift through a chinois and reserve.

2. 02

   Prepare the Hoja Santa Oil: Blanch the hoja santa leaves in boiling salted water for 5 seconds, shock in ice water, and wring completely dry. Blend on high speed with grapeseed oil at 60°C for 4 minutes until vibrant green. Strain through a coffee filter without pressing and set aside.

3. 03

   Build the Mole Blanco: In a heavy saucepan, melt 15g of cultured butter over medium-low heat. Sweat the sliced white onion, parsnip, and minced chile until translucent without color. Add confit garlic, toasted pine nuts, and mezcal-plumped golden raisins. Sauté for 3 minutes to marry aromatics.

4. 04

   Simmer and Emulsify Mole: Pour in the clarified stock and bring to a gentle simmer for 15 minutes until parsnips are completely tender. Transfer the mixture to a high-powered blender. Add the white chocolate and blend on high for 2 minutes until glossy and velvety. Season with fine salt. Pass through a fine tamis sieve and keep warm (around 65°C).

5. 05

   Sear the Scallops: Season the scallops lightly with fine salt. Heat a heavy-bottomed cast iron or carbon steel pan over high heat until smoking. Add remaining cultured butter and a drop of neutral oil. Sear the scallops undisturbed for 90 seconds until a deep golden caramelized crust forms. Flip and baste with foaming butter for 30–45 seconds; scallops must remain medium-rare and tender inside.

6. 06

   Plate the Dish: Spoon a circle of warm mole blanco into the center of four shallow warmed ceramic bowls. Draw drops of hoja santa oil through the mole to break the emulsion artistically. Arrange three seared scallops atop the mole. Lightly dust each scallop with the chile ash, sprinkle toasted puffed amaranth for texture, and finish with Flor de Sal and edible micro blossoms.