Obsidian-Seared Scallops with Xcatic...Obsidian-Seared Scallops with Xcatic Cream and Habanero Honey

Premium U10 scallops dusted with leek ash, served over a vibrant Yucatecan chili emulsion and finished with a spicy habanero-infused wildflower honey.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Bake leek greens until completely blackened and brittle. Let cool, then grind into a fine 'obsidian' powder using a mortar and pestle.

2. 02

   In a small saucepan, combine wildflower honey and the habanero half. Warm over low heat for 10 minutes to extract the capsaicin, then remove the pepper to retain a clean, controlled heat.

3. 03

   Flash-pickle the Fresno chili rings in lime juice and a pinch of salt; set aside for at least 15 minutes to soften the bite.

4. 04

   For the cream: Sauté the roasted Xcatic peppers with a touch of butter. Add heavy cream and simmer until reduced by half. Blend at high speed until silky and pass through a fine-mesh chinois.

5. 05

   Pat scallops extremely dry. Season one side with salt and a light dusting of the leek ash. Sear in a hot pan with remaining butter for 2 minutes until a deep crust forms, then baste for 1 minute on the reverse side.

6. 06

   To plate: Spoon a circle of Xcatic cream onto a warmed plate. Place two scallops atop the cream. Drizzle with habanero honey and garnish with pickled Fresno rings and micro-greens.