Pan-Seared Scallops with Habanero-Passionfruit...Pan-Seared Scallops with Habanero-Passionfruit Aguachile

Pristine dry-dock scallops seared to caramelized perfection, served over a vibrant, fiery habanero and fresh passionfruit aguachile, completed with bright herb oil and compressed cucumber.

Ingredients

Cooking Instructions

1. 01

   To make the cilantro oil, blanch the cilantro leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture using a clean kitchen towel. Blend the cilantro with the extra virgin olive oil until smooth, then strain through a coffee filter or fine chinois.

2. 02

   For the aguachile base, blend the passionfruit juice, lime juice, and half of the minced habanero with a pinch of salt until smooth. Strain through a fine-mesh sieve and stir in the remaining minced habanero if extra heat is desired. Chill in the refrigerator.

3. 03

   Pat the scallops completely dry with paper towels. Season both sides generously with fine sea salt.

4. 04

   Heat the grapeseed oil in a cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

5. 05

   Flip the scallops, immediately add the unsalted butter to the pan, and baste the scallops with the foaming butter for exactly 1 minute. Transfer to a paper towel-lined plate to drain.

6. 06

   To assemble, pour a shallow pool of the chilled habanero-passionfruit aguachile into the center of two wide, shallow bowls. Arrange three seared scallops elegantly in each bowl.

7. 07

   Dot the vibrant green cilantro oil around the aguachile pool. Garnish with the finely diced cucumber, micro coriander, and a light sprinkle of Maldon sea salt over the scallops. Serve immediately.