Szechuan Peppercorn Crusted Scallops...Szechuan Peppercorn Crusted Scallops with Fermented Chili Beurre Blanc

Pan-seared Hokkaido scallops featuring a citrusy, numbing crust, served atop a velvet fermented chili butter sauce with shaved heirloom radish.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet over medium heat, toast Szechuan peppercorns until aromatic. Grind into a coarse powder and combine with Maldon sea salt.

2. 02

   To create the reduction base: In a small heavy-bottomed saucepan, combine the minced shallots, white wine, and vinegar. Reduce over medium heat until approximately 15ml of syrupy liquid remains.

3. 03

   Reduce heat to the lowest setting. Whisk in the cold butter one cube at a time, ensuring each piece is fully emulsified before adding the next. The sauce should be thick and glossy.

4. 04

   Stir in the fermented chili paste and honey. Pass the sauce through a fine-mesh chinois into a clean bowl to remove the shallots. Season with a pinch of salt if needed and keep warm in a bain-marie.

5. 05

   Pat the scallops excessively dry with paper towels. Press the top face of each scallop firmly into the Szechuan peppercorn-salt mixture to create an even crust.

6. 06

   Heat grapeseed oil in a stainless steel skillet until it reaches the smoking point. Carefully place scallops crust-side down into the pan.

7. 07

   Sear undisturbed for 2 minutes to develop a hard, spicy crust. Flip and sear the reverse side for only 30-45 seconds to maintain a translucent, medium-rare center.

8. 08

   Pool the chili beurre blanc in the center of two warmed plates. Arrange three scallops atop the sauce and garnish with shaved watermelon radish and micro-cilantro.