Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Gochujang-Kabocha Purée and Sichuan Peppercorn Crisp

A masterclass in balancing fiery heat, texture, and sweetness: perfectly caramelized U-10 scallops rest on a velvety, spicy-sweet Korean gochujang and kabocha squash purée, drizzled with an aromatic Sichuan peppercorn infusion.

Ingredients

Cooking Instructions

1. 01

   Steam the cubed Kabocha squash for 12-15 minutes until completely tender. Transfer to a high-speed blender with the gochujang paste, 30g of butter, and warm heavy cream. Blend on high until ultra-smooth and glossy. Season with a pinch of sea salt and pass through a fine-mesh chinois. Keep warm.

2. 02

   For the Sichuan chili crisp, heat 2 tablespoons of grapeseed oil in a small saucepan over medium-low heat. Add the minced shallot, garlic, crushed Sichuan peppercorns, and gochugaru. Gently fry for 3-4 minutes until the garlic is golden and the oil is fragrant. Strain the oil, reserving both the aromatic oil and the crispy solids separately.

3. 03

   In a separate small saucepan, simmer the bruised lemongrass and lime juice with 2 tablespoons of water for 3 minutes. Lower the heat to low and vigorously whisk in 30g of cold butter, one cube at a time, to create a smooth, emulsified lemongrass-butter sauce. Strain and keep warm (do not boil).

4. 04

   Thoroughly pat the scallops dry with paper towels and season generously with sea salt on both sides. Heat the remaining 1 tablespoon of grapeseed oil in a cast-iron skillet over high heat until smoking.

5. 05

   Add the scallops to the skillet. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Add the remaining 20g of butter to the pan, flip the scallops, and baste with the foaming butter for exactly 30 seconds. Immediately transfer to a warm plate lined with a paper towel.

6. 06

   To plate, spoon a generous swoosh of the gochujang-kabocha purée onto the center of two warmed plates. Place three seared scallops atop the purée. Drizzle the lemongrass-butter emulsion around the plate, spoon the Sichuan oil and crispy aromatics over the scallops, and garnish with micro cilantro.