Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Fermented Chili-Kumquat Emulsion & Sichuan Crisp

Succulent Hokkaido scallops paired with a vibrant, fiery fermented Fresno chili and citrus emulsion, elevated with house-infused Sichuan peppercorn crisp.

Ingredients

Cooking Instructions

1. 01

   Pat scallops completely dry with paper towels and score a delicate crosshatch pattern on top of each. Season lightly with fine salt and chill uncovered in the refrigerator for 20 minutes to draw out excess surface moisture.

2. 02

   In a small copper saucepan, combine minced shallots, yuzu juice, sliced kumquats, and fermented Fresno chili paste. Bring to a gentle simmer over medium-low heat and reduce liquid by half (about 8 minutes).

3. 03

   Pass the reduced chili-kumquat base through a fine-mesh chinois into a clean pan, pressing solids gently to extract flavor. Place over ultra-low heat and gradually mount with cold cubed butter, whisking continuously to forge a glossy, spicy beurre blanc emulsion.

4. 04

   Prepare the Sichuan crisp: heat grapeseed oil, crushed Sichuan peppercorns, and microplaned garlic in a skillet over low heat until crackling and fragrant (approx. 3 minutes). Remove from heat, stir in chili flakes, and allow to infuse.

5. 05

   Set a heavy cast-iron skillet over high heat until smoking. Add 1 tablespoon of grapeseed oil.

6. 06

   Sear scallops scored-side down without moving them for 90 seconds until a deep mahogany crust forms. Flip, add a knob of cold butter, and baste rapidly for 30 seconds until warm in the center.

7. 07

   Spoon a warm pool of fermented chili-kumquat emulsion across four heated shallow bowls. Arrange three scallops atop the sauce.

8. 08

   Drizzle with aromatic Sichuan crisp oil, garnish with micro cilantro, and finish with flaky Maldon sea salt.