Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Edamame-Wasabi Puree and Yuzu-Shoyu Beurre Blanc

Perfectly caramelized Hokkaido scallops nestled atop a vibrant, velvety edamame-wasabi puree, drizzled with a delicate yuzu-shoyu beurre blanc and finished with micro-shiso.

Ingredients

Cooking Instructions

1. 01

   Thoroughly pat the scallops dry with paper towels. Season lightly with fine sea salt and place them uncovered in the refrigerator for 15 minutes to dry the surface completely for an optimal sear.

2. 02

   Boil the edamame in salted water for 5 minutes until tender. Drain and immediately transfer to a high-speed blender with the heavy cream, 20g of butter, wasabi paste, and a pinch of salt. Blend until completely smooth and vibrant green. Pass through a fine chinois (sieve) for a silky finish. Keep warm.

3. 03

   In a small saucepan over medium heat, combine the minced shallot, sake, mirin, and yuzu juice. Reduce the liquid until about 1 tablespoon remains.

4. 04

   Reduce the heat to ultra-low. Whisking constantly, add the remaining 80g of cold cubed butter, one cube at a time, allowing each to emulsify into the sauce before adding the next. Stir in the white soy sauce. Strain through a fine mesh sieve into a warm thermos or bowl to keep emulsified.

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil. Gently place the scallops in the pan. Sear undisturbed for exactly 2 minutes to form a deep, golden-brown crust.

6. 06

   Flip the scallops, cook for an additional 30 seconds to 1 minute, basting with any residual pan oil. The interior should remain medium-rare and tender. Remove from the pan immediately onto paper towels.

7. 07

   To plate: Spoon a generous swipe of the warm edamame-wasabi puree across each plate. Arrange three scallops elegantly on top. Artfully spoon the warm yuzu-shoyu beurre blanc around the plate. Garnish with micro-shiso leaves and a delicate sprinkle of fleur de sel over the scallops.