At El Molino del Sureste, luscious white chocolate mole imbues scallops with rich flavor while shaved fennel, ground pepitas and edible flowers balance the overall dish.

Photo Credit: El Molino del Sureste

Temper Indulgence

The power to brighten—and lighten

Edible flowers often brighten the food it adorns—especially when they’re atop a monochromatic protein that might be lacking in visual vibrancy—but they can also bring an airy texture to an otherwise hearty dish. At El Molino del Sureste in St. Louis, Mo., a topping of ground pepitas, shaved fennel crumbs and fennel fronts bring green hues to the Cayos en Mole Blanco, while a floral finish adds a burst of sunshine to the color palette. The aforementioned garnishes (pepitas, fennel and flowers) also impart a light, crunchy texture to a dish that is otherwise rich—the scallops are cooked in an extra creamy white chocolate mole.