Black bean bocoles with seared scallops & black garlic sauce

Black bean bocoles with seared scallops & black garlic sauce

By
From
Cantina
Serves
6
Photographer
Chris Middleton

These tasty and savoury cakes are very traditional. Originating from Veracruz they are easy to make in a Mexican kitchen because you’re likely to already have masa dough and black bean purée in your refrigerator! These cakes can be grilled then baked, but the texture is a bit drier. They are great on their own or slathered in Veracruz sauce and finely grated cheese. Here they are topped with sweet scallops and salsa mexicana and striking black garlic sauce.

Ingredients

Quantity Ingredient
Black garlic sauce
Salsa Mexicana
micro herbs, to garnish

Bocoles

Quantity Ingredient
250g Tortilla dough, very dry
200g Refried beans
100g lard
100g salted ricotta, finely grated
1/2 teaspoon baking powder
sea salt, to taste
250g masa harina flour, for dredging
or 250g plain flour, for dredging
250ml vegetable oil, for frying

Scallops

Quantity Ingredient
50ml olive oil
12-30 large dry diver-caught scallops
sea salt, to taste
50g butter

Method

  1. To prepare the bocoles, place the dry tortilla dough, refried beans, lard, ricotta and baking powder in the bowl of an electric mixer fitted with a paddle attachment. Mix until well combined. Season with salt. Roll a small ball of the dough, flatten slightly and shallow-fry. Taste to check the flavours, texture and seasoning and adjust accordingly.
  2. Divide the remaining dough into 30 equal-sized portions and shape into balls. Flatten slightly to make discs approximately 1 cm thick. Dredge in flour and arrange on a plate.
  3. Preheat the oven to 180°C.
  4. Heat the oil in a large frying pan over medium–high heat. Fry the discs for 11⁄2–2 minutes on each side, until crisp, dark golden brown and cooked through. Drain on paper towel. Transfer to a baking tray and place in the oven to keep warm.
  5. Line a tray with a clean tea towel (dish towel).
  6. To cook the scallops, heat a large non-stick frying pan over high heat until it is extremely hot. Add the oil and allow it to reach smoking point.
  7. Season the scallops with salt and briskly fry in batches on one side for 1 minute. Add the butter to the pan, allow this to caramelise, then turn the scallops and remove immediately. Place on the prepared tray to drain.
  8. To serve, spread some black garlic sauce on your serving plates. Place the bocoles on top and then 2–5 scallops on top of the bocoles. Spoon over the salsa and garnish with micro herbs.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again