Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Smoked Corn Dashi, Uni Velouté, and Shiso Oil

A refined expression of Japanese coastal terroir featuring caramelized sashimi-grade scallops atop a luscious sea urchin emulsion, accented by charred corn dashi and aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   Blanch the fresh shiso leaves in salted boiling water for 5 seconds, shock immediately in ice water, and wring thoroughly dry. Blend at high speed with grapeseed oil at 60°C for 3 minutes, then pass through a coffee filter to yield a brilliant emerald shiso oil.

2. 02

   Char the corn cobs directly over an open flame or Binchotan charcoal until evenly blackened in spots. Slice the kernels off the cob and simmer both the kernels and charred cobs in the ichiban dashi with sake and mirin for 15 minutes. Strain through a fine chinois, press out all liquid, and reduce by one-third. Season with light soy sauce to taste.

3. 03

   In a high-speed blender, combine the fresh sea urchin, 50ml of warm charred corn dashi, and a splash of sake. Emulsify while slowly adding 30g of chilled cultured butter until an ultra-smooth, glossy velouté forms. Season delicately with sea salt and keep warm over a gentle water bath at 50°C.

4. 04

   Pat Hokkaido scallops completely dry with paper towels and season the presentation side lightly with fine sea salt. Heat a heavy cast-iron skillet until smoking, add 1 tablespoon of grapeseed oil, and sear scallops undisturbed for 90 seconds until a deep golden-brown crust forms.

5. 05

   Flip the scallops, add remaining 20g of butter to the pan, baste vigorously with foaming butter for 30 seconds, and immediately transfer to a warm resting rack to keep the centers translucent and tender.

6. 06

   To plate, spoon a pool of warm Uni Velouté into the center of shallow warmed ceramic bowls. Arrange three seared scallops per dish, scatter with pickled beech mushroom caps and citrus finger lime pearls, drizzle the vibrant shiso oil around the base, and tableside-pour the warm smoked corn dashi broth.