Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Yuzu-Kombu Beurre Noisette

An elegant Michelin-star caliber dish featuring perfectly caramelized U-10 scallops set over a vibrant, silky edamame-mint purée, finished with a complex yuzu-infused brown butter and crispy lotus root chips.

Ingredients

Cooking Instructions

1. 01

   Prepare the Lotus Chips: Soak the thinly sliced lotus root in cold water for 10 minutes to remove excess starch. Pat thoroughly dry with paper towels. Heat a shallow pool of grapeseed oil in a small pan to 340°F (170°C). Fry the slices in batches until golden and crisp, about 2 minutes. Drain on paper towels and season immediately with a pinch of fleur de sel.

2. 02

   Make the Edamame Purée: Blanch the edamame in heavily salted boiling water for 4 minutes until tender. Shock immediately in an ice bath to preserve the vibrant green color. Drain well. Transfer to a high-powered blender along with the heavy cream, mint leaves, and a pinch of salt. Blend on high until completely silky and smooth. Pass through a fine-mesh chinois for an ultra-refined texture. Keep warm.

3. 03

   Craft the Yuzu-Kombu Beurre Noisette: Melt the butter in a small saucepan over medium heat. Swirl the pan occasionally as the butter foams and turns golden brown, releasing a rich, nutty aroma. Immediately remove from heat to stop cooking. Stir in the minced shio kombu and allow to steep for 3 minutes. Whisk in the yuzu juice and light soy sauce to emulsify. Set aside in a warm place.

4. 04

   Sear the Scallops: Remove the tough side muscle from the scallops. Pat them exceptionally dry with paper towels. Season both sides with a touch of fleur de sel. Heat 1 tablespoon of grapeseed oil in a heavy cast-iron skillet over high heat until shimmering and just smoking. Place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes to build a deep, golden-brown crust. Flip, add a tiny cube of cold butter to the pan to baste for 30 seconds, then remove immediately to a warm plate to rest.

5. 05

   Plate with Precision: Spoon a generous swipe of the warm edamame purée across each plate. Artfully place three scallops on top of the purée. Drizzle the warm yuzu-kombu beurre noisette elegantly around and over the scallops. Garnish each scallop with a crispy lotus chip and delicate microgreens. Serve immediately.