Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Kabocha-Miso Purée and Lemongrass Emulsion

A symphony of perfectly caramelized Hokkaido scallops set against a velvety, umami-rich kabocha squash purée, finished with a delicate, frothy lemongrass-ginger emulsion.

Ingredients

Cooking Instructions

1. 01

   For the Kabocha Purée: Steam the cubed kabocha squash for 12-15 minutes until completely tender. Transfer to a high-speed blender while hot. Add 30g of butter, the white miso paste, and coconut cream. Blend on high until velvety smooth. Pass through a fine-mesh chinois to ensure a flawless, silky texture. Keep warm.

2. 02

   For the Lemongrass-Ginger Emulsion: In a small saucepan, combine the dashi stock, bruised lemongrass, and sliced ginger. Bring to a gentle simmer and reduce the liquid by half. Pour in the heavy cream, simmer for an additional 3 minutes, then strain through a fine sieve into a clean saucepan. Season with a tiny pinch of salt and keep warm over very low heat.

3. 03

   Prepare the Scallops: Thoroughly pat the scallops dry with paper towels to ensure a perfect sear. Season both sides lightly with Fleur de sel just before cooking.

4. 04

   Sear the Scallops: Heat a heavy-bottomed cast-iron or stainless steel skillet over high heat. Add the grapeseed oil. Once the oil begins to shimmer and smoke slightly, carefully place the scallops in the pan. Sear undisturbed for 90 seconds until a deep, golden-brown crust forms. Flip and sear for another 30 seconds, then remove from heat immediately to prevent overcooking.

5. 05

   Froth the Emulsion: Just before plating, use a hand-held milk frother or immersion blender to incorporate the remaining 20g of cold, cubed butter into the warm lemongrass-ginger cream. Aerate the surface to create a light, delicate foam.

6. 06

   To Plate: Spoon a generous swipe of the warm Kabocha-Miso purée across each plate. Gently rest 4 seared scallops atop the purée. Spoon the frothy lemongrass-ginger emulsion around the plate. Garnish delicately with micro shiso leaves and a sprinkle of toasted black sesame seeds. Serve immediately.