Pristine U-10 scallops crusted with toasted Szechuan peppercorns, served over a complex fermented chili reduction with a bright yuzu finish.
Ingredients
Cooking Instructions
- 01
Toast the Szechuan peppercorns in a dry pan until fragrant, then grind coarsely with the sea salt using a mortar and pestle.
- 02
In a small reduction pan, whisk together the fermented chili paste, yuzu juice, and honey. Bring to a simmer over low heat for 3 minutes until slightly thickened. Set aside.
- 03
Pat the scallops extremely dry with paper towels. Season only the top surface of each scallop generously with the Szechuan pepper-salt blend.
- 04
Heat grapeseed oil in a heavy-bottomed stainless steel or cast-iron skillet until wisps of smoke appear.
- 05
Place scallops seasoned-side down into the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for 30 seconds.
- 06
Add the cold butter to the pan, let it foam, and baste the scallops for the final 30 seconds of cooking.
- 07
To plate, spoon a vibrant circle of the chili-yuzu glaze onto the center of a warmed plate. Place three scallops atop the glaze.
- 08
Garnish with shaved Fresno chili rounds and shiso chiffonade for a fresh, aromatic finish.
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
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Nutritional Info
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