Diver Scallops with Hibiscus-Ancho...Diver Scallops with Hibiscus-Ancho Mole & Smoked Corn Velouté

A masterclass in balance: buttery pan-seared scallops paired with a tart, deep hibiscus mole and a silky, wood-smoked corn reduction.

Ingredients

Cooking Instructions

1. 01

   To create the Hibiscus Mole: Steep hibiscus flowers and ancho chilies in 1 cup of boiling water for 20 minutes. Reserve the liquid.

2. 02

   Sauté the onion and garlic in 1 tbsp butter until translucent. Deglaze with Mezcal and reduce by half.

3. 03

   Transfer onions, rehydrated hibiscus, chilies, and half of the soaking liquid to a high-speed blender. Process until ultra-smooth. Pass through a fine-mesh chinois and season with salt.

4. 04

   For the Corn Velouté: Sauté corn kernels in 1 tbsp butter until slightly charred. Add cream and smoked paprika. Simmer for 10 minutes, then blend and strain through a chinois until silky.

5. 05

   Heat a heavy cast-iron skillet with a high-smoke point oil until shimmering. Season scallops with sea salt and sear for 2 minutes on one side without moving to achieve a deep golden crust.

6. 06

   Flip scallops, add remaining butter to the pan for 30 seconds to baste, then remove from heat immediately.

7. 07

   Plating: Spoon a circular pool of Corn Velouté onto the center of the plate. Place three scallops on top. Dot the Hibiscus Mole artistically around the edges. Garnish with toasted pepitas and micro-cilantro.