Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Hibiscus-Chipotle Gastrique & Smoked Cauliflower Silk

A sophisticated fusion of coastal Mexican flavors featuring buttery scallops, a tart hibiscus reduction, and velvety smoked cauliflower purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the Cauliflower Silk: Simmer cauliflower florets in heavy cream and a pinch of salt over medium heat until tender (approx. 15 mins). Transfer to a high-speed blender, add liquid smoke and 2 tbsp butter. Blend until completely smooth. Pass through a chinois or fine-mesh sieve. Keep warm.

2. 02

   Create the Gastrique: In a small saucepan, combine hibiscus flowers, sherry vinegar, agave, and chipotle adobo sauce. Bring to a simmer and reduce by half until syrupy. Strain through a fine sieve, discarding solids, and set aside.

3. 03

   Prepare the Scallops: Pat scallops extremely dry with paper towels. Season only the top and bottom with fine sea salt just before cooking.

4. 04

   Sear: Heat grapeseed oil in a stainless steel or cast iron skillet over high heat until it begins to shimmer/smoke slightly. Place scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

5. 05

   Baste: Flip scallops, add remaining 2 tbsp butter to the pan. Tip the pan and spoon foaming butter over the scallops for 30-45 seconds. Remove from heat immediately.

6. 06

   Plating: Spoon a generous circle of cauliflower silk onto the center of each plate. Place two scallops atop the purée. Artfully drizzle the hibiscus gastrique around the plate. Garnish with Maldon salt and micro-cilantro.