Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Sea Buckthorn Emulsion & Nori Oil

Crisp, caramel-crusted sea scallops paired with a tart Scandinavian sea buckthorn reduction, charred baby leeks, and a deep umami roasted nori oil.

Ingredients

Cooking Instructions

1. 01

   To make the Nori Oil: Lightly toast the nori sheets directly over an open flame for 3 seconds per side. Blend in a high-speed blender with 120ml grapeseed oil warmed to 80°C (176°F) for 3 minutes until smooth and deep green. Strain through a coffee filter or fine cheesecloth line-d sieve; set aside.

2. 02

   To prepare the Leeks: Blanch baby leeks in boiling salted water for 60 seconds, then shock in an ice bath. Pat completely dry. Heat a dry cast-iron skillet over high heat and sear leeks dry until charred and blistered on one side (approx. 2 minutes). Season with a drop of grapeseed oil and fine salt.

3. 03

   To make the Sea Buckthorn Emulsion: Combine white wine and micro-diced shallot in a small saucepan over medium heat. Reduce until Au Sec (nearly dry). Add sea buckthorn juice and heavy cream; bring to a bare simmer. Lower heat to lowest setting and gradually mount with chilled cultured butter cubes, whisking continuously until a glossy, vibrant orange sauce forms. Season with fine salt, strain through a fine chinoise, and keep warm at 50°C.

4. 04

   To sear Scallops: Ensure scallops are completely dry and room temperature. Season top and bottom generously with fine salt. Heat a stainless steel pan over high heat until wisps of smoke appear; add 1 tablespoon grapeseed oil. Place scallops clockwise in the pan. Sear undisturbed for 90 seconds until a deep, caramel crust develops.

5. 05

   Flip scallops, add 1 tablespoon butter to the pan, lower heat, and quickly baste for 30 seconds. The translucent center should barely warm through. Immediately remove to paper towels.

6. 06

   Plating: Ladle 2 tablespoons of warm sea buckthorn emulsion into the center of shallow heated bowls. Arrange three scallops per plate offset by the charred baby leeks. Split the emulsion with drops of dark Nori Oil using a spoon. Garnish scallops with Maldon flaky sea salt and delicate bronze fennel sprigs.