Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Smoked Habanero-Lilikoi Beurre Blanc

Caramelized diver scallops bathed in a velvety, fiery smoked habanero and passion fruit beurre blanc, finished with house-infused Calabrian chili oil and effervescent finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Prepare the chili oil: In a small saucepan, combine 50 ml grapeseed oil with the Calabrian chili paste. Heat gently to 80°C (175°F) for 10 minutes to infuse. Strain through a fine-mesh sieve lined with cheesecloth and chill immediately.

2. 02

   Build the beurre blanc base: In a heavy-bottomed saucier, sweat the minced shallot and smoked habanero in 15 g of butter over low heat until translucent without browning, approximately 4 minutes.

3. 03

   Reduce the aromatics: Deglaze with the white vermouth and passion fruit purée. Simmer over medium-low heat until reduced by 80%, leaving approximately 2 tablespoons of glossy, syrupy liquid.

4. 04

   Mount the sauce: Lower the heat to bare minimum. Slowly whisk in the cold cultured butter, one cube at a time, continuously emulsifying off and on the heat to create a silky, glossy beurre blanc. Season with fine sea salt, strain through a chinois, and hold warm in a thermal flask at 52°C (125°F).

5. 05

   Sear the scallops: Heat the remaining 30 ml grapeseed oil in a cast-iron skillet over high heat until just smoking. Season the chilled scallops generously with fine sea salt. Carefully place the scallops flat-side down in the pan, searing untouched for 2 minutes until a deep golden, mahogany crust forms.

6. 06

   Baste and rest: Flip the scallops, immediately remove the skillet from direct heat, and allow the residual pan heat to cook the undersides for 45 seconds. Transfer to a paper towel-lined plate to rest for 1 minute.

7. 07

   Plate and assemble: Spoon a wide pool of the smoked habanero-lilikoi beurre blanc onto warmed shallow coupe plates. Split the sauce with drops of the vibrant Calabrian chili oil. Arrange three seared scallops centrally. Crown each scallop with finger lime pearls, a touch of Maldon smoked sea salt, and micro red shiso.