Naga-Glazed Scallops with Fermented...Naga-Glazed Scallops with Fermented Pineapple & Leek Soubise

Exquisite pan-seared scallops kissed by a ghost pepper honey reduction, balanced with the acidity of fermented pineapple and the earthy depth of charred leeks.

Ingredients

Cooking Instructions

1. 01

   Prepare the Pineapple Gel: Bring the fermented pineapple juice to a boil, whisk in agar-agar, and simmer for 1 minute. Pour into a shallow tray and refrigerate until firm. Once set, blend until a smooth fluid gel forms and pass through a fine chinois.

2. 02

   Prepare the Soubise: In a small saucepan, sweat the leeks in 20g of butter over very low heat until completely soft but not browned. Add heavy cream and simmer for 5 minutes. Blend until perfectly smooth, season with salt, and keep warm in a squeeze bottle.

3. 03

   Prepare the Naga Glaze: Gently heat the Manuka honey and Naga Jolokia paste in a small saucepan. Whisk until emulsified. Keep warm, but do not let it boil as it will darken the honey too much.

4. 04

   Sear the Scallops: Pat the scallops extremely dry with a paper towel. Heat grapeseed oil in a cast-iron skillet until it reaches the smoking point. Place scallops in the pan and sear undisturbed for 2 minutes to create a deep, caramelized crust.

5. 05

   Finish the Scallops: Flip the scallops, add the remaining butter to the pan, and baste for 30 seconds. Remove from the pan and immediately brush the seared tops generously with the Naga glaze.

6. 06

   Assemble: Place three elegant dots of leek soubise on each plate. Position a scallop atop each dot. Interspersing the scallops, place smaller droplets of the pineapple gel. Garnish with micro-coriander or edible flower petals.