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Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Habanero-Yuzu Kosho Beurre Blanc and Sichuan Chili Crunch

Name: Pan-Seared Hokkaido Scallops with Habanero-Yuzu Kosho Beurre Blanc and Sichuan Chili Crunch
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4
Cuisine: Modern Asian-French
Ingredients: 12 fresh dry-pack U-10 Hokkaido sea scallops, adductor muscle removed; 2 tbsp clarified butter, for high-heat searing; 1 small shallot, brunoised finely; 60 ml dry white wine (such as Sauvignon Blanc); 1 tsp fermented habanero paste; 1 tsp green yuzu kosho; 150 g cold unsalted European cultured butter, cubed; 1 tbsp heavy cream; 80 ml grapeseed oil; 1 tbsp red Sichuan peppercorns, coarsely crushed; 2 tbsp dried facing-heaven chili flakes; 1 finger lime, pearls extracted; 12 fresh micro shiso leaves or micro cilantro, for garnish; Flaky Maldon sea salt, to finish

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Cuisine

Modern Asian-French

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Servings

⏱

Prep Time

35 mins

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Cook Time

25 mins

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Difficulty

Hard

Succulent caramelized Hokkaido scallops resting on a vibrant, heat-forward habanero and yuzu kosho emulsion, finished with house-infused tingling Sichuan chili oil and finger lime caviar.

Modern Asian-FrenchHard

Ingredients

•12 fresh dry-pack U-10 Hokkaido sea scallops, adductor muscle removed

•2 tbsp clarified butter, for high-heat searing

•1 small shallot, brunoised finely

•60 ml dry white wine (such as Sauvignon Blanc)

•1 tsp fermented habanero paste

•1 tsp green yuzu kosho

•150 g cold unsalted European cultured butter, cubed

•1 tbsp heavy cream

•80 ml grapeseed oil

•1 tbsp red Sichuan peppercorns, coarsely crushed

•2 tbsp dried facing-heaven chili flakes

•1 finger lime, pearls extracted

•12 fresh micro shiso leaves or micro cilantro, for garnish

•Flaky Maldon sea salt, to finish

Cooking Instructions

01
Infuse the chili oil: In a small saucepan, gently bring grapeseed oil, crushed Sichuan peppercorns, and facing-heaven chili flakes to 110°C (230°F). Maintain for 5 minutes to bloom the heat and numbing qualities, remove from heat, let steep for 15 minutes, and strain through a fine-mesh sieve.
02
Build the spicy reduction: In a separate saucier, sweat the shallots over low heat without color. Deglaze with dry white wine and fermented habanero paste. Simmer until the liquid is reduced to a syrupy glaze (au sec), approximately 4 to 5 minutes.
03
Emulsify the beurre blanc: Whisk the heavy cream into the reduction to stabilize. Lower heat to bare minimum and whisk in the cold cubed butter one piece at a time, creating a glossy, velvet emulsion. Whisk in the green yuzu kosho. Strain through a fine chinois, season lightly with salt, and reserve in a warm thermos.
04
Prepare the scallops: Thoroughly pat the scallops dry with paper towels. Season both flat sides generously with fine sea salt just seconds before cooking.
05
Sear the scallops: Heat clarified butter in a heavy stainless steel or cast-iron skillet over high heat until just beginning to smoke. Gently lay in the scallops in a clockwise pattern. Sear undisturbed for 90 seconds until a deep, mahogany-golden crust develops. Flip, baste with pan butter for 30 seconds, then immediately transfer to a warm rest plate.
06
Plate: Pool the habanero-yuzu beurre blanc in the center of warmed ceramic bowls. Artfully split the sauce with drops of the aromatic Sichuan chili oil. Place three seared scallops onto each plate, crown with finger lime pearls, and finish with micro shiso and Maldon salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023