Sea Scallop And Poblano Chiles Skewers With Huitlacoche Sauce

Sauce
Heat the oil and butter in an 8 inch saute pan.  Saute the onion for 4-5 minutes, add the garlic, and cook over medium heat until translucent, about 2-3 minutes more.  Add the huitlacoche and epazote and saute for 10 minutes, stirring occasionally.  Set aside to cool.

Scald the heavy cream and set aside to cool.

Place the huitlacoche mixture in a blender and blend with a little chicken stock and puree.  Add the heavy cream and pulse the blender.  Season with salt.  The sauce should be medium-thick.

Skewers
Cut the roasted chiles into circles the same size as for the scallops (approximately 1 to 1 1/2" in diameter).  Place 2 circles of the poblano chiles (interiors facing) on the skewer.  Skewer a scallop followed by 2 more circles of poblanos.  Continue alternating poblano circles with scallops until there are 5 scallops per skewer (or 4 if they are very large)

Place the skewers on the grill and brush with the olive oil and lemon marinade.  Cook for 10 to 12 minutes; rotate the skewers to cook evenly.  The scallops should be golden.

To Plate
Heat the sauce and cover the bottom of each plate (preferably an oval plate) with it.  Place the skewer on top of the plate and gently pull out the skewer.  Place a line of white rice on either side of the scallops.  The sauce should for a ring around the plate.  Sprinkle the chopped parsley over the rice.