Bhut Jolokia Glazed Diver...Bhut Jolokia Glazed Diver Scallops with Kimchi-Pear Consommé

A sophisticated balance of searing heat and cooling acidity, featuring pan-seared scallops glazed with ghost pepper and yuzu, served in a crystal-clear clarified kimchi-pear broth.

Ingredients

Cooking Instructions

1. 01

   Clarify the broth: Combine kimchi liquid and pear juice in a saucepan. Bring to a simmer, whisk in agar-agar, and simmer for 1 minute. Pour into a bowl and set in an ice bath. Once gelled, break the gel slightly and strain through a coffee filter or double-layered cheesecloth to yield a clear consommé.

2. 02

   Prepare the glaze: In a small ceramic bowl, whisk together the ghost pepper powder, yuzu juice, and honey until the spice is evenly distributed.

3. 03

   Dry the scallops: Pat the scallops with paper towels until the surfaces are bone-dry. Season only the top side with a tiny pinch of fine sea salt.

4. 04

   Sear: Heat a heavy-bottomed stainless steel pan over high heat. Add the ghee when the pan begins to wisps of smoke.

5. 05

   Place the scallops seasoned-side down into the pan. Press gently with a spatula to ensure full contact. Sear for 2 minutes without moving them to develop a hard, golden-brown crust.

6. 06

   Flip the scallops and immediately turn the heat to medium-low. Use a pastry brush to apply a generous layer of the chili-yuzu glaze to the seared crust.

7. 07

   Baste the scallops with the foaming ghee for 45 seconds to finish the internal cooking while keeping the center medium-rare.

8. 08

   Plating: Pour 60ml of the clear consommé into two shallow, room-temperature bowls. Place two scallops in the center of each. Garnish the crest of the scallops with micro-shiso and serve immediately.