Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Fermented Habanero Beurre Blanc and Sansho Peppercorn Oil

Sweet, caramelized diver scallops balanced against a layered, vibrant heat—featuring a silky lacto-fermented habanero and yuzu emulsion, fragrant numbing green sansho oil, and pickled sea fennel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sansho Oil: Lightly crush the sansho peppercorns in a mortar. Heat grapeseed oil to 90°C (194°F) in a small saucepan, pour over the crushed peppercorns, cover, and let infuse for 30 minutes. Strain through a fine-mesh sieve lined with coffee filter paper and set aside.

2. 02

   Build the Acid Base: In a copper saucier over medium heat, combine the minced shallot, dry sake, and yuzu juice. Simmer gently until reduced to approximately 1.5 tablespoons of glossy syrupy glaze.

3. 03

   Emulsify the Beurre Blanc: Reduce heat to the lowest setting. Whisk in the fermented habanero mash. Gradually mount the sauce with cold cubed butter, one piece at a time, whisking continuously to maintain a stable, glossy emulsion. Season with a light pinch of fine sea salt, strain through a fine chinois, and keep warm in a thermos at 54°C (130°F).

4. 04

   Sear the Scallops: Lightly season the tops and bottoms of the scallops with fine salt. Place a heavy carbon steel or cast iron skillet over high heat until smoking. Add clarified butter. Place scallops into the pan with ample space and sear undisturbed for 90 seconds until a deep, caramelized golden crust forms. Flip and sear the reverse side for just 30 seconds, maintaining a translucent, tender core.

5. 05

   Plating: Spoon two tablespoons of the warm habanero beurre blanc into the center of four warm shallow presentation bowls. Drizzle drops of the green sansho oil across the emulsion to break the surface artistically. Place three seared scallops onto the emulsion, top each scallop with a grain of fleur de sel, and garnish delicately with micro red shiso leaves. Serve immediately.