Add 1Tbsp of oil to a skillet over medium heat, add the sliced mushrooms and sauté for 3 minutes, until golden brown.
In a separate skillet over medium heat, add 1 Tbsp of oil, add the quelites and sautée until wilted and tender, season with salt. Set aside.
For the scallops, add 3 Tbsp oil to a skillet over high heat. Salt and pepper the scallops. Once the oil is very hot, gently add scallops, making sure they are not touching each other. Sear the scallops for 1½ minute on each side. The scallops should have a ¼ -inch golden crust on each side while still being translucent in the center.
Place 4 oz of Poblano sauce in the center of the plate followed by the quelites and mushrooms. Place scallops and garnish with radish and purslane.
For the Poblano Sauce:
Roasted Poblano pepper (See recipe)
In a small sauce pan on low heat, add heavy cream and let it reduce by half, approximately 15 minutes. Add whole milk, mix and remove from heat.
In a medium skillet, heat butter over a medium heat, then add onion and garlic cook until softened, about 3 minutes. Add the Poblano pepper and cook for 2 minutes stirring constantly. Add cream-milk mixture and stir well to incorporate all ingredients, turn off do not let it boil. Transfer to a blender and puree until completely smooth. (Caution when blending hot liquids.) Season to taste with salt.
Transfer to a container, add white nixtamal (can sub for white corn) and the remaining diced peppers and mix well.