Seared Diver Scallops with...Seared Diver Scallops with Mezcal Aguachile Negro

A Michelin-star interpretation of coastal Mexican flavors. Ultra-crisp seared scallops sit atop a dramatic, smoky aguachile negro infused with premium mezcal, balanced by velvety avocado mousse and crisp compressed cucumber.

Ingredients

Cooking Instructions

1. 01

   To make the Aguachile Negro, heat a dry cast-iron skillet over high heat. Add the onion, unpeeled garlic, and habanero. Roast until completely blackened and charred on all sides. Peel the garlic.

2. 02

   Transfer the charred vegetables to a high-speed blender. Add the lime juice, mezcal, and a pinch of salt. Blend on high until completely smooth and pitch-black. Strain through a fine-mesh chinois and chill in the refrigerator.

3. 03

   For the Avocado Mousse, blend the scooped avocados, Mexican crema, a splash of lime juice, and a pinch of salt until velvety smooth. Transfer to a pastry bag and set aside in the refrigerator.

4. 04

   Pat the diver scallops completely dry with paper towels. Season both sides generously with Maldon sea salt.

5. 05

   Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Add the scallops, leaving space between them. Sear undisturbed for 90 seconds to develop a deep, golden-brown crust. Flip and sear for an additional 30 seconds. Immediately transfer to a warm plate lined with a paper towel.

6. 06

   To serve, pour a pool of the chilled Mezcal Aguachile Negro into the bottom of four shallow bowls. Arrange three seared scallops in the center of each bowl.

7. 07

   Pipe delicate dots of the avocado mousse around the scallops. Garnish artistically with folded cucumber slices, radish rounds, and micro-cilantro. Finish with a light sprinkle of Maldon salt over the scallops.