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Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Hibiscus-Mezcal Aguachile and Avocado Silk

Name: Seared Hokkaido Scallops with Hibiscus-Mezcal Aguachile and Avocado Silk
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 8 large U-10 Hokkaido scallops, cleaned and adductor muscle removed; 1/2 cup dried hibiscus flowers (Jamaica); 2 oz premium Mezcal Joven (espaldín recommended); 4 fresh limes, juiced and zested; 1 serrano chili, seeds removed and brunoise; 1 ripe Hass avocado; 2 tbsp heavy cream or crème fraîche; 2 tbsp grapeseed oil for high-heat searing; 1 handful micro-cilantro for garnish; Pinch of black lava salt or Maldon sea salt

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Cuisine

Modern Mexican

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Servings

⏱

Prep Time

45 mins

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Cook Time

15 mins

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Difficulty

Hard

An elevated interpretation of coastal Mexican flavors featuring buttery scallops, a vibrant hibiscus-infused mezcal aguachile, and a velvety avocado-lime emulsion.

Modern MexicanHard

Ingredients

•8 large U-10 Hokkaido scallops, cleaned and adductor muscle removed

•1/2 cup dried hibiscus flowers (Jamaica)

•2 oz premium Mezcal Joven (espaldín recommended)

•4 fresh limes, juiced and zested

•1 serrano chili, seeds removed and brunoise

•1 ripe Hass avocado

•2 tbsp heavy cream or crème fraîche

•2 tbsp grapeseed oil for high-heat searing

•1 handful micro-cilantro for garnish

•Pinch of black lava salt or Maldon sea salt

Cooking Instructions

01
In a small saucepan, steep dried hibiscus in 1/2 cup boiling water for 10 minutes. Strain, discard solids, and return liquid to heat with the mezcal. Reduce by half until syrupy. Let cool completely.
02
Whisk the hibiscus-mezcal reduction with 3/4 of the lime juice and the finely minced serrano to create the aguachile base. Season with a touch of salt and chill.
03
Prepare the avocado silk by blending the avocado flesh, remaining lime juice, and heavy cream until perfectly smooth. Pass through a fine-mesh chinois and transfer to a squeeze bottle.
04
Pat scallops extremely dry with paper towels. Season only the top and bottom with a tiny pinch of salt just before cooking.
05
Heat grapeseed oil in a stainless steel skillet over high heat until shimmering. Sear scallops for 90 seconds on one side to achieve a deep golden crust. Flip and sear for 30 seconds to maintain a medium-rare center.
06
To plate: Pour a shallow pool of the hibiscus aguachile into a chilled wide bowl. Place two scallops in the center. Dot with avocado silk and garnish with micro-cilantro, lime zest, and black lava salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023