Hokkaido Scallops with Smoked...Hokkaido Scallops with Smoked Morita Dashi and Chili-Bone Marrow Emulsion

Pan-seared sashimi-grade scallops resting in a fiery yet balanced smoked morita chili dashi, complemented by a luxurious chili-bone marrow emulsion and bright pearls of finger lime.

Ingredients

Cooking Instructions

1. 01

   Prepare the smoked dashi: Submerge kombu in 600ml cold filtered water for 30 minutes. Bring slowly to 65°C over low heat, remove kombu, add toasted Morita chiles and katsuobushi. Steep off-heat for 12 minutes, then strain through a fine chinois lined with cheesecloth.

2. 02

   Season the broth: Return 300ml of the infused dashi to low heat. Whisk in the white soy sauce and fermented habanero vinegar. Keep warm at 60°C without allowing it to simmer.

3. 03

   Create the emulsion: In a high-speed immersion blender cup, combine 80ml of the warm Morita dashi with the warm rendered bone marrow. Blend on high while mounting with the cold cubed cultured butter and Sichuan chili oil until a glossy, velvety emulsion forms. Season lightly with fine sea salt and hold warm in a thermal siphon or warm water bath.

4. 04

   Sear the scallops: Heat grapeseed oil in a heavy copper or cast-iron skillet over high heat until just beginning to smoke. Season the scallops with fine sea salt only on the contact side. Sear undisturbed for 90 seconds until a deep, amber crust forms. Flip, kiss the second side with heat for 20 seconds, and transfer to a warm resting rack.

5. 05

   Plate the dish: Ladle a shallow pool of the hot Morita dashi into the center of four pre-warmed wide shallow bowls. Split the broth with droplets of the chili-bone marrow emulsion.

6. 06

   Finish and garnish: Place three seared scallops in each bowl crust-side up. Top each scallop with finger lime pearls, Maldon flake salt, and delicate sprigs of micro red shiso. Serve immediately.