Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Yuzu-Miso Butter and Ginger-Lemongrass Emulsion

Plump, caramelized U-10 scallops nestled over tender charred baby bok choy, drizzled with a velvety yuzu-miso butter sauce and a delicate, aromatic ginger-lemongrass foam.

Ingredients

Cooking Instructions

1. 01

   Prepare the scallops: Ensure the scallops are thoroughly dry by patting them with paper towels. Place them on a plate lined with paper towels and refrigerate uncovered to dry the surface further.

2. 02

   Make the ginger-lemongrass reduction: In a small saucepan, combine the chopped lemongrass, sliced ginger, and dashi stock. Simmer over medium-low heat until the liquid reduces by half, about 8 minutes. Strain out the solids, returning the aromatic liquid to the saucepan.

3. 03

   Prepare the emulsion: Add the heavy cream to the reduced dashi, bring to a bare simmer, and season with a pinch of salt. Whisk in the soy lecithin powder. Remove from heat and keep warm; you will foam this right before plating using an immersion blender.

4. 04

   Craft the yuzu-miso butter: In a separate small saucepan over low heat, whisk together the miso paste, yuzu juice, and mirin until smooth. Gradually whisk in the cold, cubed butter one piece at a time, allowing each to emulsify before adding the next. Once glossy and smooth, remove from heat and keep in a warm spot (do not boil, or the sauce will split).

5. 05

   Char the bok choy: Heat the sesame oil in a cast-iron skillet over high heat. Place the halved baby bok choy cut-side down. Sear for 2 minutes until deeply caramelized and slightly charred. Turn over and cook for 1 more minute. Transfer to a warm plate and tent with foil.

6. 06

   Sear the scallops: Wipe the skillet clean, add the grapeseed oil, and heat until shimmering and just smoking. Season the scallops with fleur de sel immediately before searing. Carefully place them in the pan, ensuring space between them. Sear undisturbed for 2 minutes to form a deep, golden-brown crust. Flip and sear the other side for exactly 1 minute. Transfer to paper towels to drain briefly.

7. 07

   Create the foam: Insert an immersion blender or hand milk frother at the surface of the warm ginger-lemongrass cream mixture, angling it to incorporate air. Whisk until a thick, airy foam forms on top.

8. 08

   Plate the dish: Spoon a generous pool of warm yuzu-miso butter onto the center of two shallow heated bowls. Arrange the charred bok choy over the sauce, and rest three seared scallops on top. Spoon the delicate ginger-lemongrass foam elegantly over the scallops. Garnish with a sprinkle of micro-coriander and toasted sesame seeds. Serve immediately.