Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Calabrian Chili Emulsion and 'Nduja XO

Perfectly caramelized wild dayboat scallops resting on a vibrant, fiery Calabrian chili butter emulsion, complemented by a rich, savory 'Nduja condiment and bright, citrusy finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops completely dry with paper towels. Season generously with kosher salt on both sides and place on a wire rack uncovered in the refrigerator for 20 minutes to dry the surfaces further.

2. 02

   To make the 'Nduja XO: In a small saucepan over medium-low heat, render the 'Nduja until melted and fragrant. Add the finely minced garlic and minced ginger, sweating them for 2 minutes. Stir in the light soy sauce and honey, remove from heat, and keep warm.

3. 03

   To make the Calabrian Chili Emulsion: In another small saucepan over medium heat, melt 1 tablespoon of butter and sweat the minced shallots until translucent. Pour in the dry white wine and reduce until almost completely dry (au sec).

4. 04

   Stir the Calabrian chili paste and heavy cream into the shallot reduction. Bring to a gentle simmer, then reduce heat to low. Whisk in the 8 tablespoons of cold, cubed butter, one cube at a time, to create a smooth, glossy emulsion. Remove from heat, stir in the yuzu juice, and strain through a fine-mesh chinois. Keep warm in a siphon or a warm water bath (do not boil, or the emulsion will break).

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil. Place the dry scallops in the pan, leaving space between each. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the scallops. Immediately add the remaining 2 tablespoons of room temperature butter, the smashed garlic clove, and the fresh thyme sprigs to the pan. Tilt the skillet and continuously baste the scallops with the foaming, aromatic butter for exactly 1 minute. Transfer the scallops immediately to a warm plate lined with paper towels to drain.

7. 07

   To plate: Spoon a generous pool of the warm Calabrian chili emulsion onto the center of two heated shallow bowls. Artfully arrange three scallops on top of the emulsion. Spoon small dots of the 'Nduja XO over and around the scallops. Garnish with finger lime pearls and delicate sprigs of micro-cilantro.