Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Burnt Cauliflower Silk and Yuzu-Brown Butter Emulsion

A masterclass in texture and balance, featuring caramelized scallops over a velvet cauliflower purée, punctuated by smoky chorizo oil and a bright citrus finish.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium-low heat, combine the diced chorizo and grapeseed oil. Gently render the fat for 10 minutes. Strain through a fine-mesh sieve and reserve the red oil; discard the solids.

2. 02

   In a dry sauté pan over high heat, char half of the cauliflower florets until dark golden brown. Add the remaining cauliflower, cream, and a pinch of salt. Simmer until the cauliflower is completely tender.

3. 03

   Transfer the cauliflower and cream to a high-speed blender. Add 30g of cold butter and blend until a perfectly smooth, silk-like purée forms. Pass through a chinois and keep warm.

4. 04

   To make the emulsion, reduce the yuzu juice by half in a small pan. Whisk in 30g of cold butter one cube at a time to create a glossy sauce. Use an immersion blender to aerate the sauce into a light foam right before serving.

5. 05

   Season scallops with fine salt. Heat a cast iron skillet with a splash of oil until smoking. Sear scallops for 2 minutes on one side until a deep golden crust forms. Flip, add the remaining 20g of butter, and baste for 30 seconds. Remove immediately.

6. 06

   Plate by placing a large spoonful of cauliflower silk on the base. Arrange three scallops on top. Drizzle the chorizo oil around the purée, spoon the yuzu foam over the scallops, and garnish with Maldon salt and micro-cilantro.