Habanero-Glazed Diver Scallops with...Habanero-Glazed Diver Scallops with Yuzu-Chili Emulsion

Exquisite pan-seared scallops kissed by a habanero-honey reduction, balanced with a bright yuzu-chili emulsion and smoky Iberian chorizo soil.

Ingredients

Cooking Instructions

1. 01

   Place the diced chorizo in a cold sauté pan. Bring to medium heat and render until the chorizo is crispy and the fat is fully released. Drain the 'chorizo soil' on paper towels and set aside.

2. 02

   To create the emulsion: Whisk the egg yolk and yuzu juice in a stainless steel bowl over a simmering water bath (bain-marie) until thick and pale. Slowly drizzle in the grapeseed oil while whisking vigorously to create a stable, airy hollandaise-style emulsion. Fold in the minced Thai bird's eye chili and season with salt.

3. 03

   In a small saucepan, combine the honey and half of the minced habanero. Simmer gently over low heat for 3 minutes to infuse the capsaicin, then strain to produce a clear, fiery glaze.

4. 04

   Season the scallops generously with sea salt. In a high-heat cast iron skillet, add a thin layer of grapeseed oil. Once smoking, sear the scallops for exactly 2 minutes on one side until a deep golden-brown crust forms.

5. 05

   Flip the scallops, add the cultured butter and the remaining fresh habanero to the pan. Baste the scallops with the foaming spicy butter for 45 seconds, then remove from heat.

6. 06

   Brush the seared top of each scallop with the honey-habanero glaze. Spoon a vibrant pool of yuzu-chili emulsion onto each plate, arrange the scallops atop, and finish with a sprinkle of crispy chorizo soil and micro-cilantro.