Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with XO-Cognac Reduction and Silky Edamame Purée

U-10 dayboat scallops perfectly seared, nestled on a vibrant, velvety edamame purée, finished with a rich, umami-forward XO-Cognac reduction and a crown of shimmering trout roe.

Ingredients

Cooking Instructions

1. 01

   Prepare the Edamame Purée: Blanch the shelled edamame in a pot of boiling salted water for 4 minutes until tender. Transfer immediately to an ice bath to preserve the vibrant green color.

2. 02

   Blend the Purée: Drain the edamame and transfer to a high-speed blender. Add the heavy cream, 1 tablespoon of cold butter, and a pinch of salt. Blend on high until ultra-smooth and velvety. Pass through a fine-mesh chinois for a flawless texture. Keep warm.

3. 03

   Create the XO-Cognac Reduction: In a small saucepan over medium heat, combine the XO sauce and Cognac. Carefully flambé or let the alcohol reduce by half. Stir in the chicken stock and light soy sauce. Simmer until reduced to a glaze-like consistency, then whisk in the remaining 1 tablespoon of cold butter to emulsify. Set aside in a warm spot.

4. 04

   Prep the Scallops: Pat the scallops completely dry with paper towels. Season both sides with a delicate pinch of Maldon sea salt.

5. 05

   Sear the Scallops: Heat a cast-iron skillet over high heat until smoking. Add the clarified butter. Place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear for another 30 seconds, basting with the pan butter. Transfer immediately to a warm plate lined with paper towels.

6. 06

   Assemble and Plate: Spoon a generous swipe of the warm edamame purée onto each plate. Arrange three seared scallops gracefully on top. Drizzle the warm XO-Cognac reduction around the plate. Garnish the crown of each scallop with trout roe and micro shiso leaves.