Seared U10 Scallops with...Seared U10 Scallops with Huitlacoche Esquites and Pipian Verde

A masterclass in contemporary Mexican gastronomy: pristine sea scallops perfectly caramelized, resting on a bed of smoky sweet corn and earthy huitlacoche, accented by a vibrant, velvety pumpkin seed and tomatillo sauce.

Ingredients

Cooking Instructions

1. 01

   Make the Pipian Verde: In a dry skillet over medium heat, toast the pepitas until they puff up and turn lightly golden (about 3-4 minutes). Transfer 3/4 of them to a high-powered blender, reserving the rest for garnish.

2. 02

   In the same skillet or under a broiler, char the tomatillos, poblano, serrano, onion, and 3 of the garlic cloves until blackened in spots and softened. Transfer these charred ingredients to the blender with the pepitas.

3. 03

   Add the cilantro, 2 epazote leaves, and chicken stock to the blender. Process on high speed until completely smooth and velvety. If necessary, pass through a fine-mesh sieve for an ultra-refined texture.

4. 04

   Heat 1 tablespoon of lard or grapeseed oil in a clean saucepan over medium heat. Pour in the blended Pipian sauce (it will splatter, so be careful). Reduce heat to low, simmer gently for 15 minutes to concentrate the flavors, then season with salt to taste. Keep warm.

5. 05

   Prepare the Huitlacoche Esquites: Melt 1 tablespoon of butter with 1 tablespoon of oil in a skillet over high heat. Add the corn kernels and sear without stirring for 2 minutes to get a deep char. Stir and cook for another 2 minutes.

6. 06

   Mince the remaining garlic clove and finely chop the remaining epazote leaf. Stir them into the corn along with the huitlacoche. Sauté for 3 minutes until fragrant and glossy. Stir in the lime juice, season with salt, and stir in half of the grated Cotija cheese. Keep warm.

7. 07

   Sear the Scallops: Pat the scallops completely dry with paper towels. Season both sides generously with kosher salt. Heat 1 tablespoon of grapeseed oil in a heavy cast-iron skillet over high heat until smoking.

8. 08

   Place scallops in the hot skillet, leaving ample space between them. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Flip the scallops, immediately add the remaining 2 tablespoons of butter to the pan, and spoon the foaming butter over the scallops for 1 minute. Transfer to a warm plate to rest.

9. 09

   To Plate: Spoon a generous pool of the warm Pipian Verde onto the center of four shallow bowls. Use a ring mold to place a neat mound of the Huitlacoche Esquites in the center. Top the corn with three seared scallops. Garnish with the remaining toasted pepitas, grated Cotija cheese, micro-cilantro, edible flowers, and a sprinkle of Maldon flaky salt.