Pan-Seared Sea Scallops with...Pan-Seared Sea Scallops with Smoked Corn Purée and Salsa Macha Gastrique

A modern Mexican masterpiece featuring perfectly caramelized sea scallops over a velvety, smoke-infused sweet corn purée, balanced with a spicy-sweet salsa macha gastrique and crisp pickled radishes.

Ingredients

Cooking Instructions

1. 01

   To make the smoked corn purée, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the sweet corn kernels and sauté for 5 minutes until tender and lightly golden.

2. 02

   Pour in the heavy cream, stock, and smoked paprika. Bring to a gentle simmer and cook for 10 minutes until the corn is soft and the liquid is reduced by half.

3. 03

   Transfer the corn mixture to a high-speed blender and process on high for 2 minutes until completely smooth. Pass the purée through a fine-mesh chinois into a clean saucepan. Season with kosher salt to taste and keep warm over low heat.

4. 04

   For the gastrique, combine the grated piloncillo and apple cider vinegar in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer for about 5 minutes until it thickens to a light, syrupy consistency. Whisk in the salsa macha, remove from heat, and set aside.

5. 05

   Thoroughly pat the sea scallops dry with paper towels. Season both sides generously with flaky sea salt and freshly cracked black pepper.

6. 06

   Heat the grapeseed oil in a large cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes to achieve a deep, golden-brown crust.

7. 07

   Flip the scallops, immediately add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for 1 minute. Transfer the scallops to a warm, paper-towel-lined plate to rest for 1 minute.

8. 08

   To plate, spoon a generous pool of the warm smoked corn purée onto the center of four warmed shallow bowls. Place three seared scallops on top of the purée. Drizzle the salsa macha gastrique artfully around the plate, then garnish with the shaved radishes and micro-cilantro. Serve immediately.