Pan-Roasted Scallops & Langoustines...Pan-Roasted Scallops & Langoustines with Yuzu-Kaffir Emulsion

A Michelin-calibre seafood dish pairing seared Hokkaido scallops and butter-poached langoustines with a vibrant yuzu-kaffir lime velouté and compressed apple.

Ingredients

Cooking Instructions

1. 01

   Vacuum-compress the julienned Granny Smith apple with 20ml of fresh apple juice and a tiny pinch of salt at full vacuum strength. Chill for 20 minutes.

2. 02

   In a small copper saucepan, simmer the ichiban dashi with bruised kaffir lime leaves over low heat for 10 minutes. Strain out the leaves.

3. 03

   Whisk heavy cream into the warm dashi. Lower heat to 60°C and gradually emulsify 60g of cold cubed butter along with the fresh yuzu juice using an immersion blender until light and frothy. Season lightly and reserve warm.

4. 04

   Melt the remaining 60g of butter in a small pan, keeping the temperature controlled at 62°C. Submerge the langoustine tails and gently poach for 3 minutes until opaque and succulent.

5. 05

   Heat grapeseed oil in a heavy stainless steel skillet until smoking point. Season Hokkaido scallops lightly with fleur de sel on both sides. Place scallops in the pan and sear without moving for 90 seconds to build a golden crust.

6. 06

   Flip scallops, sear for an additional 30 seconds, then immediately remove from pan and drain on paper towels.

7. 07

   To plate: Aerate the warm yuzu-kaffir emulsion with an immersion blender and spoon a wide pool onto the center of warm shallow bowls. Place two scallops and two butter-poached langoustine tails offset on the emulsion.

8. 08

   Garnish seafood with delicate nests of compressed apple batons and micro sea fennel. Finish with a drizzle of sea fennel oil around the perimeter.