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Charred Dayboat Scallops with...Charred Dayboat Scallops with Lacto-Fermented Habanero Beurre Blanc

Name: Charred Dayboat Scallops with Lacto-Fermented Habanero Beurre Blanc
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Contemporary Fusion
Ingredients: 8 large dry-packed U-10 sea scallops, abductor muscles removed and patted dry; 15 g lacto-fermented habanero mash (or high-grade fermented yellow chili paste); 2 French shallots, finely brunoised; 80 ml dry white wine (e.g., Sauvignon Blanc); 30 ml Champagne vinegar; 20 ml heavy whipping cream; 150 g cold unsalted cultured French butter, cut into 1 cm cubes; 30 g fresh green shiso leaves; 100 ml grapeseed oil; 2 finger limes, pearls extracted; 2 g fleur de sel; 30 ml clarified butter for searing

🍴

Cuisine

Contemporary Fusion

👥

Servings

⏱

Prep Time

35 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

Plump, caramelized sea scallops counterbalanced by an intensely aromatic, spicy lacto-fermented habanero emulsion, elevated with vibrant shiso herb oil and tart finger lime pearls.

Contemporary FusionHard

Ingredients

•8 large dry-packed U-10 sea scallops, abductor muscles removed and patted dry

•15 g lacto-fermented habanero mash (or high-grade fermented yellow chili paste)

•2 French shallots, finely brunoised

•80 ml dry white wine (e.g., Sauvignon Blanc)

•30 ml Champagne vinegar

•20 ml heavy whipping cream

•150 g cold unsalted cultured French butter, cut into 1 cm cubes

•30 g fresh green shiso leaves

•100 ml grapeseed oil

•2 finger limes, pearls extracted

•2 g fleur de sel

•30 ml clarified butter for searing

Cooking Instructions

01
Prepare the shiso herb oil: Blanch fresh shiso leaves in rolling boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, and blend on high with 100 ml grapeseed oil at 60°C for 3 minutes. Strain through a coffee filter and reserve in a squeeze bottle.
02
Construct the spicy acid reduction: In a small copper saucepan, combine brunoised shallots, white wine, and Champagne vinegar. Reduce gently over medium heat until roughly 1.5 tablespoons of concentrated liquid remains.
03
Finish the spicy emulsion: Whisk heavy cream into the reduction and bring to a simmer. Reduce heat to the lowest setting and mount with chilled cubes of butter, whisking continuously one piece at a time to form a stable emulsion. Whisk in the fermented habanero mash until fully incorporated and vibrant orange. Strain through a fine chinois, season with sea salt, and keep warm at 50°C.
04
Temper and sear the scallops: Season dry scallops generously with fleur de sel. Heat clarified butter in a heavy stainless steel or cast-iron skillet over high heat until just smoking. Place scallops into the pan and sear undisturbed for 90 seconds until a deep, dark golden crust forms.
05
Flip and finish: Flip scallops, baste for 30 seconds with pan juices, and pull immediately from the pan onto a warm resting tray lined with parchment to allow residual heat to gently warm the interior to medium-rare.
06
Assemble and present: Pool 2 tablespoons of warm fermented habanero beurre blanc into the center of four shallow heated ceramic bowls. Split the emulsion with dots of bright green shiso oil. Place two seared scallops crust-side up atop the sauce. Crown each scallop with finger lime pearls for popping acidity and garnish with micro shiso.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023