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

An elegant modern Asian masterpiece featuring caramelized U-10 scallops over a velvety, vibrant edamame purée, balanced by a bright, nutty yuzu-infused beurre noisette and crisp pickled radish.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the rice vinegar and mirin. Submerge the paper-thin watermelon radish slices and half of the shiso chiffonade in the liquid. Let compress and pickle at room temperature for 15 minutes while preparing the remaining components.

2. 02

   Bring a small pot of salted water to a rolling boil. Blanch the edamame for 3 minutes until tender but vibrantly green. Drain immediately and transfer to a high-speed blender. Add the warm dashi stock, heavy cream, and 1 tablespoon of cold butter. Blend on high until ultra-smooth and velvety. Pass through a fine-mesh chinois to ensure a flawless texture, season with a pinch of salt, and keep warm.

3. 03

   For the sauce, melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Cook, swirling constantly, until the milk solids turn a deep golden-brown and emit a rich, nutty aroma (beurre noisette). Immediately remove from the heat and whisk in the yuzu juice and white soy sauce to halt the cooking process. Transfer to a warm container and set aside.

4. 04

   Pat the Hokkaido scallops completely dry with paper towels. Season both sides lightly with fine salt. Heat the grapeseed oil in a heavy-bottomed cast-iron or stainless steel skillet over high heat until it just begins to smoke.

5. 05

   Add the scallops to the skillet, leaving ample space between them. Sear undisturbed for exactly 2 minutes to build a deep, golden-brown crust. Flip the scallops and sear for an additional 30 to 45 seconds. The centers must remain medium-rare and translucent. Transfer to a paper-towel-lined plate to rest for 1 minute.

6. 06

   To assemble, spoon a generous pool of the warm edamame purée onto the center of four warmed plates. Position two seared scallops elegantly on top of each purée pool. Spoon the warm yuzu-brown butter sauce around the perimeter of the purée. Garnish each scallop with a rolled slice of the pickled radish, the remaining fresh shiso, and a delicate sprinkle of Maldon sea salt flakes.