Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Yuzu Emulsion & Squid Ink Coral

Elegantly seared jumbo Hokkaido scallops set atop a silky saffron-yuzu emulsion, garnished with compressed yuzu-fennel and a delicate squid ink lace tuile.

Ingredients

Cooking Instructions

1. 01

   Prepare the Compressed Fennel: Shave the baby fennel paper-thin on a mandoline. Toss with 5ml of yuzu juice and a pinch of salt. Vacuum-seal in a chamber sealer (or steep in a airtight bag) for 20 minutes to compress.

2. 02

   Make the Squid Ink Tuile Batter: In a small bowl, whisk together 80ml water, 80ml vegetable oil, 10g flour, 4g squid ink, and a pinch of salt until smooth and uniform.

3. 03

   Cook the Tuile: Heat a non-stick skillet over high heat. Pour a small ladle (about 2 tablespoons) of the squid ink batter into the dry, hot pan. It will vigorously bubble and sputter. Allow water to evaporate fully until a delicate lace structure forms and stabilizes. Carefully lift out with an offset spatula and drain on paper towels.

4. 04

   Prepare the Saffron-Yuzu Emulsion: In a small saucepan, bring fish stock and saffron threads to a gentle simmer for 5 minutes. Stir in heavy cream and reduce by half. Remove from heat, whisk in 30g cold cubed butter piece-by-piece and remaining yuzu juice until glossy. Season with fine salt. Aerate with an immersion blender just before serving to create a delicate froth.

5. 05

   Sear the Scallops: Thoroughly pat scallops dry with paper towels and season tops and bottoms liberally with Maldon sea salt. Heat clarified butter in a stainless steel skillet until smoking point. Add scallops and sear undisturbed for 90 seconds until a deep, golden crust forms. Flip and sear for an additional 30 seconds.

6. 06

   Plating: Spoon warm frothed saffron-yuzu emulsion into the center of heated shallow bowls. Arrange 3 seared scallops atop the emulsion. Nestle ribbons of compressed fennel between the scallops. Top the dish with a piece of the delicate squid ink coral tuile and garnish with micro sea fennel.