Miso-Glazed Hokkaido Scallops with...Miso-Glazed Hokkaido Scallops with Ginger-Lemongrass Emulsion

Pan-seared U-10 scallops glazed with white miso, served over a silky lemongrass-infused beurre blanc and finished with vibrant shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the Shiso oil: Blanch shiso leaves in boiling water for 10 seconds, shock in ice water, squeeze dry, and blend with grapeseed oil until bright green. Strain through a coffee filter and set aside.

2. 02

   In a small saucepan, whisk miso, mirin, and sake over low heat until smooth and slightly thickened to a glaze consistency. Set aside.

3. 03

   Prepare the emulsion: Simmer cream, lemongrass, and ginger in a small pan until reduced by half. Remove from heat, strain out solids, then return the liquid to low heat and vigorously whisk in cold butter cubes one by one until emulsified. Stir in yuzu juice and keep warm.

4. 04

   Pat scallops extremely dry with paper towels. Season lightly with salt. Heat a stainless steel pan with a splash of oil until smoking. Sear scallops for 2 minutes on one side until a deep golden-brown crust forms.

5. 05

   Flip the scallops, brush the seared tops generously with the miso glaze, and cook for 1 more minute. Remove from the pan to rest.

6. 06

   In the same pan, sear the bok choy cut-side down for 2 minutes until charred and tender-crisp.

7. 07

   To plate: Spoon a circle of ginger-lemongrass emulsion in the center of each plate. Place three scallops and two bok choy halves atop the sauce. Finish by dotting the sauce with the vibrant shiso oil.