Hokkaido Scallops with Smoked...Hokkaido Scallops with Smoked Dashi Velouté and Yuzu Kosho Brown Butter

Prismatic, caramelized sashimi-grade scallops resting upon a velvety smoked dashi and sweet corn emulsion, accented with vibrant yuzu kosho brown butter and fresh finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the smoked kombu dashi and sweet corn kernels. Bring to a gentle simmer over medium-low heat and cook for 8 minutes until the corn is tender.

2. 02

   Transfer the corn and dashi mixture to a high-speed blender. Add the heavy cream and 20g of cold butter. Blend on high until completely silky and emulsified, then pass through a fine chinois into a clean saucepan. Season lightly with sea salt and keep warm over very low heat.

3. 03

   In a small skillet, melt the remaining 60g of butter over medium heat, swirling until the milk solids turn a nutty golden-brown. Immediately remove from the heat and whisk in the green yuzu kosho and hon-mirin to arrest the cooking and emulsify. Keep warm.

4. 04

   Lightly score a crisscross pattern on the presentation side of each scallop. Season lightly with fleur de sel immediately before searing.

5. 05

   Heat the grapeseed oil in a heavy stainless steel or cast-iron skillet over high heat until just beginning to smoke. Gently place the scallops in the pan scored-side down and sear undisturbed for 90 seconds until a deep, caramelized crust forms. Flip and sear the opposite side for 30 seconds, maintaining a translucent, tender center. Remove to a resting rack.

6. 06

   To plate, spoon a generous circular pool of the warm smoked dashi velouté into shallow warmed bowls. Arrange three seared scallops centrally. Spoon ribbons of the yuzu kosho brown butter over each scallop. Garnish with finger lime pearls and micro shiso leaves. Serve immediately.