Miso-Yuzu Glazed Hokkaido Scallops...Miso-Yuzu Glazed Hokkaido Scallops with Crispy Shiso & Ginger Emulsion

Pan-seared premium scallops set atop a delicate yuzu-infused miso beurre blanc, finished with flash-fried shiso leaves and a hint of ginger aromatics.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops extremely dry with paper towels. Season lightly with salt and refrigerate uncovered for 10 minutes to enhance the sear.

2. 02

   In a small saucepan over medium heat, sauté the minced shallots with a touch of butter until translucent. Add mirin and yuzu juice; reduce by half.

3. 03

   Stir in the heavy cream and ginger juice. Lower heat to minimum and whisk in the miso paste until smooth.

4. 04

   Slowly whisk in the chilled butter cubes one at a time to create a velvety emulsion (beurre blanc). Keep warm in a bain-marie; do not boil.

5. 05

   In a small skillet, heat a thin layer of oil and flash-fry the shiso leaves for 5 seconds until translucent and crisp. Drain on paper towels.

6. 06

   Heat a heavy stainless steel or cast iron pan over high heat with grapeseed oil. When smoking slightly, sear scallops for 2 minutes on one side until a deep golden crust forms.

7. 07

   Flip the scallops and sear for only 30-45 seconds more to maintain a medium-rare center. Remove immediately.

8. 08

   To plate, spoon the Miso-Yuzu emulsion onto the center of a warm plate. Arrange three scallops atop the sauce and garnish with the crispy shiso and a touch of sea salt.