XO-Emulsion Scallops with Ginger-Pickled...XO-Emulsion Scallops with Ginger-Pickled Asian Pear

Succulent jumbo scallops paired with a luxurious umami-rich XO beurre blanc, balanced by the bright acidity of quick-pickled Asian pear and Shiso aromatics.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickling liquid by whisking rice vinegar and grated ginger in a small bowl. Toss the julienned Asian pear in the liquid and set aside in the refrigerator for at least 20 minutes.

2. 02

   For the XO Emulsion: In a small saucepan over medium heat, reduce the sake and minced shallots until only about 1 tablespoon of liquid remains.

3. 03

   Reduce heat to low and whisk in the chilled butter one cube at a time, moving the pan on and off the heat to maintain an emulsion. Once all butter is incorporated, fold in the XO sauce. Keep warm in a thermos or over a very low bain-marie.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top side with a tiny pinch of sea salt.

5. 05

   Heat a stainless steel or cast iron skillet over high heat with grapeseed oil until shimmering and just starting to smoke.

6. 06

   Place scallops seasoned-side down. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for only 30-45 seconds on the other side. The center should remain translucent.

7. 07

   To plate: Spoon a generous pool of XO emulsion onto the center of a warmed plate. Arrange three scallops on top. Garnish with a nest of pickled Asian pear and micro shiso. Serve immediately.