Miso-Glazed Hokkaido Scallops with...Miso-Glazed Hokkaido Scallops with Yuzu Emulsion & Pickled Shimeji

A delicate balance of umami and citrus, featuring perfectly seared U10 scallops, a light yuzu-miso foam, and acidity from quick-pickled beech mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring rice vinegar and mirin to a simmer. Pour the hot liquid over the shimeji mushrooms and allow to macerate for 20 minutes.

2. 02

   Whisk the dashi, miso, and yuzu juice together in a small pot over very low heat. Once homogenized, add the soy lecithin. Maintain at 60°C; do not allow to boil.

3. 03

   Pat the scallops with paper towels until bone dry. This is critical for the Maillard reaction. Season lightly with fine sea salt.

4. 04

   Heat a heavy-bottomed stainless steel skillet over high heat with a splash of neutral oil. Once the oil reaches its smoke point, place scallops in the pan in a clockwise pattern.

5. 05

   Sear for 2 minutes without moving them to develop a deep golden-brown crust. Flip the scallops, add the butter to the pan, and baste for 30 seconds.

6. 06

   Transfer scallops to a warm rest plate. Use an immersion blender at the surface of the yuzu-miso mixture to incorporate air and create a stable foam.

7. 07

   To plate: Place three scallops on a pre-heated ceramic plate. Arrange the pickled shimeji around them. Gently spoon the 'air' (foam) over the scallops and garnish with micro shiso.