Pan-Seared Scallops with Mole...Pan-Seared Scallops with Mole Blanco and Hibiscus Gastrique

A sophisticated interpretation of the rare 'Mole de Novia', featuring buttery U-10 scallops atop a velvet almond-pine nut sauce with a vibrant hibiscus reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Hibiscus Gastrique: In a small saucepan, combine hibiscus flowers, white balsamic vinegar, and 30g of sugar. Simmer over medium heat until reduced to a thick syrup. Strain through a fine-mesh sieve and set aside.

2. 02

   For the Mole Blanco: In a sauté pan, lightly toast the almonds and pine nuts until fragrant but not browned. Add the onion, garlic, and habanero with a touch of oil, cooking until translucent.

3. 03

   Add the bread and chicken stock to the nut mixture. Simmer for 15 minutes. Transfer to a high-speed blender, add the white chocolate and cinnamon, and process until completely smooth.

4. 04

   Pass the mole through a chinois or fine-mesh strainer into a clean pot. Season with salt and keep warm on very low heat; the texture should be like heavy cream.

5. 05

   Prepare the Scallops: Pat scallops extremely dry with paper towels and season with sea salt. Heat clarified butter in a cast-iron skillet over high heat until shimmering.

6. 06

   Sear scallops for 2 minutes on one side until a deep golden crust forms. Flip and sear for 30 seconds. Remove immediately to maintain a medium-rare center.

7. 07

   Plating: Spoon a generous pool of Mole Blanco onto the center of four warmed plates. Place three scallops atop the mole. Drizzle the Hibiscus Gastrique artistically around the scallops and garnish with extra toasted pine nuts and micro-cilantro.