Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Mezcal-Corn Purée and Huitlacoche Vinaigrette

A masterclass in modern Mexican fine dining, pairing perfectly caramelized sweet scallops with a smoky, velvety corn purée, earthy huitlacoche vinaigrette, and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the Cilantro Oil, blanch the bunch of cilantro in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture using a clean kitchen towel. Blend on high with 1/4 cup of olive oil until vibrant green. Strain through a coffee filter and set aside.

2. 02

   For the Mezcal-Corn Purée, melt 2 tablespoons of butter in a saucepan over medium heat. Add the corn kernels and sauté for 5 minutes until tender. Pour in the mezcal and carefully flambe or simmer until reduced by half. Add the heavy cream, bring to a gentle simmer, and cook for another 5 minutes. Transfer to a high-speed blender, process until ultra-smooth, season with salt, and pass through a fine-mesh chinois.

3. 03

   Prepare the Huitlacoche Vinaigrette by whisking together the finely chopped huitlacoche, minced shallots, sherry vinegar, and the remaining 1/4 cup of olive oil in a small bowl. Season with salt to taste.

4. 04

   Thoroughly pat the scallops dry with paper towels and season both sides generously with sea salt. Heat the grapeseed oil in a cast-iron skillet over high heat until smoking.

5. 05

   Place the scallops in the skillet, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Flip the scallops, add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for exactly 1 minute. Remove immediately from the heat.

6. 06

   To assemble, spoon a generous pool of warm Mezcal-Corn Purée onto the center of each plate. Arrange three seared scallops on top of the purée. Drizzle the Huitlacoche Vinaigrette around the plate, dot with the Cilantro Oil, and garnish with micro cilantro and a sprinkle of Maldon flaky sea salt.