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

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

Ingredients

Cooking Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.