Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Fermented Calabrian Chili & Yuzu Kosho Emulsion

U10 dayboat scallops perfectly seared and served over a silky parsnip purée, finished with a vibrant, fiery emulsion of fermented Calabrian chilies, aromatic yuzu kosho, and crisp curry leaves.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip purée: In a small saucepan, simmer the chopped parsnips in heavy cream and 20g of butter with a pinch of salt over medium-low heat until fork-tender, about 15 minutes.

2. 02

   Blend the purée: Transfer the parsnip and cream mixture to a high-speed blender. Blend on high until ultra-smooth and velvety. Adjust seasoning with salt, pass through a fine-mesh chinois if necessary, cover, and keep warm.

3. 03

   Create the spicy emulsion: In a small saucier, combine the dashi, fermented Calabrian chili paste, and yuzu kosho. Bring to a bare simmer. Gently whisk in 40g of cold cubed butter, one piece at a time, to create a smooth, glossy emulsion. Stir in the lime juice, season to taste, and keep warm off the heat.

4. 04

   Fry the curry leaves: Heat 1 tbsp of grapeseed oil in a small pan over medium-high heat. Flash-fry the curry leaves for 5-10 seconds until translucent and crisp. Drain immediately on paper towels and lightly salt.

5. 05

   Sear the scallops: Pat the scallops completely dry with paper towels and season generously with sea salt. Heat the remaining 1 tbsp of grapeseed oil in a cast-iron skillet over high heat until smoking. Add the scallops and sear without moving for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Baste and finish: Flip the scallops, add the remaining 20g of butter to the pan, and baste the scallops with the foaming butter for 45 seconds. Immediately transfer to a warm plate to rest for 1 minute.

7. 07

   Assemble: Spoon a pool of the parsnip purée onto the center of two warm plates. Arrange three seared scallops on top of the purée. Spoon the fiery Calabrian-yuzu emulsion around the plate. Garnish with the crispy curry leaves and serve immediately.