Seared Day-Boat Scallops with...Seared Day-Boat Scallops with Yuzu-Brown Butter & Toasted Hazelnuts

A masterclass in balance: sweet, caramelized sea scallops basted in nutty beurre noisette, finished with the bright acidity of yuzu and the earthy crunch of toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops extremely dry using paper towels. Season only the top side with a tiny pinch of fine salt just before cooking.

2. 02

   Heat a stainless steel or cast-iron skillet over high heat until wisps of smoke appear. Add the grapeseed oil, swirling to coat the pan.

3. 03

   Carefully place scallops in the pan, seasoned side down. Press lightly with a spatula to ensure full contact. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

4. 04

   Flip the scallops. Immediately add the butter, crushed hazelnuts, and sage leaves to the empty spaces in the pan.

5. 05

   As the butter foams and turns nut-brown (beurre noisette), tilt the pan and use a large spoon to continuously baste the scallops with the hazelnut-butter for 1 minute.

6. 06

   Remove the pan from heat. Stir in the yuzu juice to emulsify the sauce. Transfer scallops to warm plates, spoon over the hazelnut butter and crispy sage, and finish with Maldon sea salt.