Harissa-Glazed Hokkaido Scallops with...Harissa-Glazed Hokkaido Scallops with Smoked Corn Purée & Fresno Chili Foam

A sophisticated play on heat and sweetness, featuring perfectly seared scallops coated in rose harissa atop a velvety smoked corn base, finished with a vibrant spicy foam.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, sauté the corn kernels in 20g of butter until tender. Add the heavy cream and liquid smoke. Simmer for 10 minutes over low heat.

2. 02

   Transfer the corn mixture to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois to achieve a velvet-like consistency. Season with salt and keep warm.

3. 03

   To create the chili foam, combine the Fresno chili juice, lime juice, and 50ml of water in a tall container. Stir in the soy lecithin. Use an immersion blender to aerate the surface until a stable foam forms. Set aside.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the tops with a tiny pinch of salt.

5. 05

   Heat a stainless steel pan over high heat with a splash of neutral oil. Once smoking, place scallops in the pan and sear undisturbed for 2 minutes until a deep golden crust forms.

6. 06

   Flip the scallops and immediately add the remaining butter and rose harissa to the pan. Baste the scallops with the foaming spicy butter for 45 seconds. Remove from heat.

7. 07

   Plate by spooning a generous circle of smoked corn purée in the center of each dish. Place three scallops atop the purée.

8. 08

   Carefully spoon the Fresno chili foam over the scallops, garnish with micro-cilantro and a touch of Maldon salt, and serve immediately.