Fire-Glazed Diver Scallops with...Fire-Glazed Diver Scallops with Calabrian Chili Emulsion

Pan-seared jumbo scallops paired with a sharp fermented chili gastrique and a silky smoked pimentón emulsion, finished with toasted hazelnut dust.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, combine the champagne vinegar, honey, and 1 tablespoon of the Calabrian chili paste. Reduce by half until a syrupy gastrique consistency is achieved. Set aside to cool slightly.

2. 02

   To create the emulsion, whisk the egg yolk with the remaining tablespoon of chili paste and the smoked pimentón. While whisking vigorously, slowly drizzle in the grapeseed oil until a thick, stable aioli forms. Season with a touch of salt and set aside.

3. 03

   Pat the scallops extremely dry using paper towels. Season only the top and bottom surfaces with fine sea salt.

4. 04

   Heat a heavy cast-iron skillet over high heat until wisps of smoke appear. Add a tablespoon of grapeseed oil and carefully place the scallops in the pan. Sear undisturbed for 2 minutes to develop a deep golden-brown crust.

5. 05

   Flip the scallops, add the butter to the pan, and baste the scallops with the foaming butter for exactly 45 seconds. Remove immediately to a warm plate.

6. 06

   To plate, swipe a generous spoonful of the pimentón emulsion across the plate. Arrange three scallops atop the emulsion. Drizzle the chili gastrique over the scallops and garnish with crushed hazelnuts and micro-cilantro.