Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Beurre Blanc and Black Coral Tuile

A sophisticated harmony of ocean-sweet scallops, citrus-infused emulsion, and a delicate, salty crunch designed for the refined palate.

Ingredients

Cooking Instructions

1. 01

   Prepare the Black Coral Tuile: Whisk the water, flour, 30ml neutral oil, and squid ink in a small bowl until completely smooth. Pour a small amount of the batter into a dry non-stick pan over medium-high heat. Allow the water to evaporate until a lacy, crisp tuile forms. Carefully remove with an offset spatula and drain on paper towels.

2. 02

   For the Yuzu-Beurre Blanc: In a small saucepan, combine the minced shallots and white wine. Simmer over medium heat until the liquid is reduced to about one tablespoon (au sec).

3. 03

   Reduce heat to low. Whisk in the cold cubed butter one piece at a time, ensuring each piece is fully emulsified before adding the next. The sauce should be thick and glossy.

4. 04

   Stir in the yuzu juice and a pinch of salt. Strain the sauce through a fine-mesh chinois to remove shallots. Keep in a warm spot, but do not let it boil or it will break.

5. 05

   Prepare the Scallops: Thoroughly pat the scallops dry with paper towels. Season only the top side with salt. Heat a heavy-bottomed stainless steel pan over high heat with a thin film of neutral oil until smoking.

6. 06

   Place scallops salted-side down in the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops, add a small knob of butter to the pan, and baste for 30 seconds. Remove immediately to prevent overcooking.

7. 07

   Plating: Spoon a generous pool of Yuzu-Beurre Blanc onto the center of a warmed plate. Arrange three scallops atop the sauce. Carefully lean a fragment of the Black Coral Tuile against each scallop. Finish with a few crystals of Maldon salt.