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Mezcal-Glazed Diver Scallops with...Mezcal-Glazed Diver Scallops with Mole Blanco and Toasted Pine Nuts

Name: Mezcal-Glazed Diver Scallops with Mole Blanco and Toasted Pine Nuts
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Ingredients: 8 large U-10 diver scallops, abductor muscle removed; 1 cup blanched almonds; 1/4 cup pine nuts, plus extra for garnish; 1/2 small white onion, finely diced; 2 garlic cloves, smashed; 1/4 habanero pepper, seeds removed for subtle heat; 2 tbsp white raisins; 1 day-old white corn tortilla, torn into pieces; 1.5 cups high-quality chicken stock; 1/2 cup heavy cream; 15g high-quality white chocolate (34% cocoa butter minimum); 2 oz Mezcal Joven (Espadín); 1 tbsp agave nectar; 3 tbsp high-fat European butter; 2 tbsp grapeseed or avocado oil; Maldon sea salt to taste

🍴

Cuisine

Mexican

👥

Servings

⏱

Prep Time

35 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

A sophisticated Oaxacan-inspired dish featuring buttery sea scallops glazed with smoky Mezcal, served over a velvety white mole made from almonds and pine nuts.

MexicanHard

Ingredients

•8 large U-10 diver scallops, abductor muscle removed

•1 cup blanched almonds

•1/4 cup pine nuts, plus extra for garnish

•1/2 small white onion, finely diced

•2 garlic cloves, smashed

•1/4 habanero pepper, seeds removed for subtle heat

•2 tbsp white raisins

•1 day-old white corn tortilla, torn into pieces

•1.5 cups high-quality chicken stock

•1/2 cup heavy cream

•15g high-quality white chocolate (34% cocoa butter minimum)

•2 oz Mezcal Joven (Espadín)

•1 tbsp agave nectar

•3 tbsp high-fat European butter

•2 tbsp grapeseed or avocado oil

•Maldon sea salt to taste

Cooking Instructions

01
In a dry pan over medium heat, toast the almonds and pine nuts until they are fragrant but have not changed color; set aside.
02
Sauté the onion, garlic, and habanero in 1 tablespoon of butter until translucent. Add the white raisins and tortilla pieces, cooking for 2 minutes to soften.
03
Add the toasted nuts and chicken stock to the pan. Simmer for 10 minutes. Stir in the cream and white chocolate, allowing the chocolate to melt completely.
04
Transfer the mixture to a high-speed blender. Process on high until completely smooth and velvety. Strain through a fine-mesh chinois and season with salt. Keep warm.
05
Pat scallops extremely dry with paper towels and season with sea salt. Heat a heavy stainless steel skillet with neutral oil until just beginning to smoke.
06
Place scallops in the pan and sear undisturbed for 2 minutes until a golden-brown crust forms. Flip the scallops.
07
Add 2 tablespoons of butter to the pan. Once foaming, carefully pour in the Mezcal and agave nectar. Spoon the bubbling glaze over the scallops for 1 minute as they finish cooking.
08
To plate: Spoon a generous circle of Mole Blanco in the center of a warm plate. Place two scallops on the mole. Drizzle with the remaining Mezcal butter from the pan and garnish with extra toasted pine nuts and micro-cilantro.

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