Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Brown Butter and Edamame-Wasabi Purée

A masterclass in balance: pristine pan-seared scallops served over a silky, vibrant edamame purée, finished with a bright yuzu-infused brown butter and aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   For the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture. Blend the blanched shiso with 50ml of grapeseed oil on high speed until vibrant green. Strain through a coffee filter or fine chinois and set aside.

2. 02

   For the Edamame Purée: Cook the edamame in boiling salted water for 5 minutes until tender. Drain, reserving 50ml of the cooking water. Blend the hot edamame, heavy cream, 10g of unsalted butter, and wasabi paste until completely smooth, adding a splash of cooking water if needed. Pass through a fine-mesh sieve for a silky texture; keep warm.

3. 03

   For the Yuzu-Brown Butter: In a small saucepan over medium heat, melt the remaining 50g of butter. Cook, swirling constantly, until the milk solids turn golden-brown and release a nutty aroma. Immediately remove from heat, let cool slightly, and whisk in the yuzu juice and white soy sauce. Keep warm.

4. 04

   For the Scallops: Pat the scallops completely dry with paper towels and season both sides with sea salt. Heat a heavy cast-iron skillet over high heat with 1 tablespoon of grapeseed oil until smoking. Add the scallops, leaving space between them. Sear undisturbed for 2 minutes until a deep golden crust forms.

5. 05

   Flip the scallops, add a small pat of butter to the pan, and baste for another 30 to 45 seconds. Immediately transfer the scallops to a paper-towel-lined plate to rest for 1 minute.

6. 06

   To Plate: Spoon a generous swipe of warm edamame purée across each plate. Arrange four scallops atop the purée. Drizzle the warm yuzu-brown butter and drops of bright green shiso oil around the plate. Garnish with toasted black sesame seeds and micro shiso.