ChefXi OfficialA soulful fusion where the delicate sweetness of sea scallops meets a vibrant, nutty Pipián Verde inspired by the ancient flavors of the Yucatán.
In a dry skillet over medium heat, toast the pumpkin seeds until they begin to pop and turn golden brown. Remove and let cool.
Stay attentive; seeds burn quickly and will turn bitter.
In the same skillet or a small pot, char the tomatillos, serrano peppers, onion, and garlic until softened and slightly blackened in spots.
The char provides the deep, smoky soul of the sauce.
Place the toasted seeds, charred vegetables, cilantro, epazote, and broth into a blender. Process until completely smooth and vibrant green.
Pour the blended sauce into a saucepan and simmer over low heat to thicken slightly. Season with salt and lime juice. Keep warm.
Season the scallops with salt. Heat olive oil in a large heavy-bottomed skillet over high heat until just smoking.
Place scallops in the pan, ensuring they don't touch. Sear undisturbed for 2 minutes to develop a deep crust. Flip, add butter to the pan, and baste for 1 more minute.
A dry scallop is a happy scallop—moisture is the enemy of a good sear.
Spread a generous pool of the warm Pipián Verde on each plate. Arrange the scallops on top and garnish with a few extra toasted pumpkin seeds.
The essence of this dish lies in the 'nixtamalization' of the sauce—using the toasted pumpkin seeds to create a velvety, thick texture without the need for heavy creams. When searing the scallops, ensure the pan is screaming hot to achieve a golden crust that contrasts with the vibrant green pipián. Respect the lineage of the Yucatán while honoring the delicate nature of the sea.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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