Seared Scallops Chef Claudio Foschi of Oyamel | Centreville, VA

When I tasted The Perfect Purée products, I was immediately drawn to their lively flavor and brightness. I wanted to make a sauce that represented Oyamel and paid homage to my team’s roots. We always have a pipián on the menu—this version is inspired by those from Guerrero, where many of my cooks come from. Typically, tomatillos bring acidity to the sauce, but here I use The Perfect Purée of Napa Valley Tamarind Puree, which provides a sharp tang balanced by the natural sweetness of The Perfect Purée of Napa Valley Papaya Puree. The result is a deeply balanced dish that delivers savory, sweet, spicy, nutty, and bright elements—full of freshness, texture, and soul.

Ingredients for Pipián de Chile Pasilla and Tamarindo:
• 5 oz. chile pasilla, deseeded, seeds reserved
• 1 oz. chile pasilla de Oaxaca, deseeded, seeds reserved
• 2 cups pumpkin seeds (raw, shelled)
• 4 g. whole allspice
• 4 g. whole black peppercorns
• 4 cloves
• 15 g. peeled garlic cloves
• 4 cups water (for the chiles)
• 10 g. kosher salt
• 2 cups The Perfect Purée Tamarind Puree, thawed
• ½ cup The Perfect Purée Papaya Puree, thawed
• ½ cup blended oil (90/10)
• ½ cup fresh orange juice

To Assemble and Serve:
• 3 scallops, Japanese Hokkaido (10–20 count)
• 1 oz. Pipián de Chile Pasilla and Tamarindo
• 3 orange segments
• 2 g. toasted pepitas
• ¼ oz. pumpkin seed oil
• 1 g. micro radish
• 3 micro marigolds

Method for Pipián de Chile Pasilla and Tamarindo:
Toast the chiles just until aromatic, then place them in hot water and soak for 15 minutes. While the chiles hydrate, heat 0.25 cups of oil in a small pot until smoking. Add the pumpkin seeds and stir constantly until toasted. Strain and set aside. In a dry pan, toast the reserved chile seeds until golden brown, being careful not to burn them. In a blender, combine the toasted chile seeds and spices; blend to a powder. Add the hydrated chiles, both Perfect Purées, toasted pumpkin seeds, salt, and orange juice. Blend until smooth, adding soaking water as needed to reach the desired consistency. Heat the remaining 0.25 cups oil in a pot until smoking. Add the pipián sauce and fry over medium heat, stirring constantly for 10 minutes. Taste and adjust seasoning as needed. Cool to 41°F (5°C) and store in a sealed container in the refrigerator.

To Assemble and Serve:
Pat the scallops dry and season lightly with salt. Heat a small amount of oil in a hot pan and sear the scallops on each side until golden brown and just cooked through. Spoon the Pipián de Chile Pasilla and Tamarindo onto the plate as a base and arrange the scallops on top. Add orange segments around the scallops, sprinkle with toasted pepitas, and drizzle with pumpkin seed oil. Finish with micro radish and micro marigolds.