Pan-Seared Scallops with Smoked...Pan-Seared Scallops with Smoked Bone Marrow Pipian

A sophisticated fusion of coastal Mexican flavors featuring butter-basted diver scallops over a velvet-smooth pumpkin seed pipian enriched with charcoal-smoked bone marrow.

Ingredients

Cooking Instructions

1. 01

   In a high-speed blender, combine roasted pepitas, tomatillos, serrano, and chicken consommé. Process until completely smooth and vibrant green.

2. 02

   Pass the pepita mixture through a fine-mesh chinois into a small saucepan. Heat gently on low heat.

3. 03

   Slowly whisk the rendered smoked bone marrow into the pepita sauce to create a rich, emulsified pipian. Season with sea salt to taste and keep warm.

4. 04

   To make the masa tuile, whisk blue masa harina, 100ml water, and 20ml grapeseed oil. Pour a small amount into a very hot non-stick pan, allowing the liquid to bubble and evaporate until a lace-like cracker forms. Set aside carefully.

5. 05

   Pat scallops dry with paper towels. Season with sea salt. Heat remaining grapeseed oil in a stainless steel pan until just before the smoking point. Sear scallops for 2 minutes on one side until a deep golden-brown crust forms. Flip and sear for exactly 30 seconds more.

6. 06

   To plate, spoon a generous pool of bone marrow pipian onto the center of each plate. Place two scallops atop the sauce. Balance a masa tuile shard against the scallops and garnish with micro-cilantro.