Pan-Roasted Sea Scallops with...Pan-Roasted Sea Scallops with Uni Emulsion and Yuzu-Compressed Pear

A refined Michelin-caliber seafood dish featuring golden-crusted day-boat scallops resting on a velvety sea urchin brown-butter emulsion, balanced by crisp yuzu-compressed pear and finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   In a chamber vacuum bag, combine sliced Asian pear with yuzu juice. Compress at high pressure and chill for at least 30 minutes until translucent.

2. 02

   In a small saucepan, sweat minced shallot in 15g of butter over low heat until soft. Add white wine and reduce until almost completely dry.

3. 03

   Pour in dashi stock and bring to a bare simmer. Transfer liquid to a high-speed blender along with fresh uni and remaining cold butter cubes (100g).

4. 04

   Blend on high power until fully emulsified and silk-smooth. Pass sauce through a fine-mesh tamis sieve into a heatproof bowl, season with fine salt, and hold warm at 55°C (131°F).

5. 05

   Blanch sea beans in boiling unsalted water for 15 seconds, shock in ice water, then drain and toss in a drop of olive oil.

6. 06

   Thoroughly pat scallops dry with paper towels and season the tops liberally with fine sea salt.

7. 07

   Heat clarified butter in a heavy stainless steel skillet over high heat until smoking. Add scallops without crowding.

8. 08

   Sear undisturbed for 90 seconds until a deep caramelized crust forms. Flip, add remaining 35g unsalted butter, and baste continuously for 45 seconds until translucent in the center.

9. 09

   Mirror the center of four warmed plates with warm uni emulsion. Arrange three scallops per plate on top, tuck compressed yuzu pear slices and sea beans between scallops, and scatter finger lime pearls over top. Finish with Fleur de sel.