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

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

Ingredients

Cooking Instructions

1. 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.

2. 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.

3. 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.

4. 04

   Pat scallops extremely dry with paper towels. Season only the top and bottom with a tiny pinch of salt just before cooking.

5. 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.

6. 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.