Home / Recipes / Pan-Seared U10 Scallops with Pipian Verde and Smoked Charred Corn Emulsion

Let's Cook

Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Pipian Verde and Smoked Charred Corn Emulsion

Name: Pan-Seared U10 Scallops with Pipian Verde and Smoked Charred Corn Emulsion
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: 8 large U10 dry-packed scallops, adductor muscle removed; 1/2 cup raw shelled pumpkin seeds (pepitas); 5 medium tomatillos, husked and rinsed; 1 serrano chile, stemmed and halved; 1 cup packed fresh cilantro leaves and tender stems; 2 fresh epazote leaves (optional); 2 cups fresh sweet corn kernels; 1/2 cup heavy cream; 3 tablespoons cold unsalted butter, cubed; 2 tablespoons grapeseed oil for high-heat searing; 1 tablespoon fresh lime juice; 2 drops high-quality liquid smoke or 1 tsp smoked paprika

🍴

Cuisine

Contemporary Mexican

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

45 mins

⭐

Difficulty

Hard

A sophisticated fusion of coastal Mexican flavors featuring butter-basted scallops over a vibrant toasted pumpkin seed mole and a velvety smoked corn purée.

Contemporary MexicanHard

Ingredients

•8 large U10 dry-packed scallops, adductor muscle removed

•1/2 cup raw shelled pumpkin seeds (pepitas)

•5 medium tomatillos, husked and rinsed

•1 serrano chile, stemmed and halved

•1 cup packed fresh cilantro leaves and tender stems

•2 fresh epazote leaves (optional)

•2 cups fresh sweet corn kernels

•1/2 cup heavy cream

•3 tablespoons cold unsalted butter, cubed

•2 tablespoons grapeseed oil for high-heat searing

•1 tablespoon fresh lime juice

•2 drops high-quality liquid smoke or 1 tsp smoked paprika

Cooking Instructions

01
For the Smoked Corn Emulsion: In a medium saucepan, simmer corn kernels with heavy cream and liquid smoke over medium heat for 12 minutes. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois, whisk in 1 tbsp of butter, and season with sea salt. Keep warm.
02
For the Pipian Verde: Toast pepitas in a dry pan over medium heat until fragrant and slightly popping. Set aside. Char the tomatillos and serrano under a broiler until blackened in spots.
03
Blend the toasted pepitas, charred tomatillos, serrano, cilantro, epazote, and lime juice until a thick, vibrant green sauce forms. Season with salt and adjust consistency with a splash of water if needed.
04
Prepare the Scallops: Pat scallops extremely dry with paper towels. Season both sides with fine sea salt. Heat grapeseed oil in a stainless steel skillet until just smoking.
05
Carefully place scallops in the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops, add the remaining 2 tbsp of butter to the pan, and baste for 30-45 seconds. Remove immediately to a warm plate.
06
Plating: Spoon a generous circle of the Pipian Verde onto the center of each plate. Dot the Smoked Corn Emulsion around the perimeter. Place two scallops atop the Pipian. Garnish with a few reserved toasted pepitas and micro-cilantro.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023