Pan-Roasted Hokkaido Scallops with...Pan-Roasted Hokkaido Scallops with Dashi-Champagne Velvet & Sea Buckthorn Gel

A sophisticated study in oceanic delicacy featuring caramelized Hokkaido scallops, served over a silky dashi-champagne emulsion, brightened by tart sea buckthorn gel and garnished with crispy sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   To make the fluid gel, combine the sea buckthorn juice and agar-agar in a small saucepan. Bring to a gentle boil for 1 minute while whisking constantly. Pour onto a shallow tray and refrigerate for 20 minutes until set into a firm gel.

2. 02

   Transfer the chilled sea buckthorn gel into a high-speed blender and blend on high until silky smooth. Pass through a fine chinois, transfer to a squeeze bottle, and set aside at room temperature.

3. 03

   Shave the sunchokes paper-thin using a mandoline. Heat 1 cm of grapeseed oil in a small pan to 160°C (320°F) and fry the sunchoke slices until crisp and golden brown. Drain on paper towels and season immediately with salt.

4. 04

   For the velvet sauce, combine the dashi stock and champagne in a small skillet over medium heat. Reduce by half. Reduce heat to low and gradually whisk in the cold cubed butter piece by piece to emulsify. Season with a drop of lemon juice if desired and keep warm (around 55°C).

5. 05

   Pat scallops completely dry with paper towels and season top sides with sea salt. Heat a heavy stainless steel skillet over high heat with 1 tablespoon of grapeseed oil until shimmering.

6. 06

   Place scallops in the pan and sear undisturbed for 90 seconds until a deep golden crust forms. Flip scallops, remove pan from heat, and let the residual heat finish cooking them for 30 seconds.

7. 07

   To plate, spoon warm dashi-champagne velvet onto the center of each plate. Arrange three scallops per portion atop the sauce. Pipe dots of sea buckthorn gel, tuck sunchoke chips between scallops, and garnish with sea fennel and fleur de sel.