Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Edamame-Wasabi Purée and Ginger-Lemongrass XO Emulsion

U10 Hokkaido scallops, perfectly caramelized and served over a silky, vibrant edamame-wasabi purée, finished with a luxurious, aromatic ginger-lemongrass infused XO emulsion and crispy lotus root chips.

Ingredients

Cooking Instructions

1. 01

   For the lotus chips: Heat 2 inches of neutral oil in a small pot to 320°F (160°C). Fry the thinly sliced lotus root until golden and crispy (about 2-3 minutes). Drain on paper towels, season with a pinch of sea salt, and set aside.

2. 02

   For the edamame-wasabi purée: Blanch the edamame in boiling salted water for 3 minutes. Drain and immediately transfer to an ice bath to preserve the vibrant green color.

3. 03

   Blend the blanched edamame in a high-speed blender with 1/4 cup of warm dashi stock, heavy cream, 2 tablespoons of butter, and the wasabi paste until ultra-smooth. Pass through a fine-mesh chinois, season with salt, and keep warm.

4. 04

   For the XO emulsion: In a small saucepan, combine the XO sauce, lemongrass, ginger, and remaining 1/2 cup of dashi stock. Simmer gently over medium-low heat for 10 minutes to infuse. Strain out the solids, return the liquid to the pan, and whisk in 2 tablespoons of cold cubed butter, one piece at a time, to create a glossy emulsion. Stir in the lime juice and keep warm.

5. 05

   Prepare the scallops: Pat the Hokkaido scallops completely dry with paper towels. Season both sides generously with sea salt.

6. 06

   Sear the scallops: Heat grapeseed oil in a cast-iron skillet over high heat until smoking. Add the scallops, leaving space between them. Sear undisturbed for 2 minutes to achieve a deep golden crust.

7. 07

   Flip the scallops, then immediately add the remaining 2 tablespoons of butter, garlic, and thyme to the pan. Baste the scallops with the foaming butter for 1 minute. Immediately transfer to a plate lined with paper towels to rest for 1 minute.

8. 08

   To assemble: Spoon a generous pool of the warm edamame-wasabi purée onto the center of each plate. Arrange three seared scallops on top. Artfully drizzle the ginger-lemongrass XO emulsion around the purée. Garnish with crispy lotus chips, micro shiso, and a sprinkle of toasted black sesame seeds.