Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Coconut Emulsion

Perfectly caramelized Hokkaido scallops resting on a silky, lemongrass-infused yuzu coconut emulsion, accented with a vibrant herb-chili oil and crispy lotus root chips.

Ingredients

Cooking Instructions

1. 01

   To make the Herb-Chili Oil, blanch the cilantro and Thai basil in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture thoroughly. Blend the squeezed herbs, green chili, and grapeseed oil in a high-speed blender until completely smooth and vibrant green. Strain through a coffee filter or fine cheesecloth and set aside.

2. 02

   For the Lotus Chips, heat 1 inch of frying oil in a small pot to 350°F (175°C). Fry the thinly sliced lotus root until golden brown and crispy (about 2-3 minutes). Drain on paper towels and season immediately with a pinch of salt.

3. 03

   Prepare the Yuzu-Coconut Emulsion by combining coconut cream, bruised lemongrass, ginger, and mirin in a small saucepan. Simmer gently over low heat for 10 minutes to infuse. Strain through a fine-mesh sieve, discard solids, and stir in the fresh yuzu juice. Season with a pinch of salt and keep warm.

4. 04

   Heat a heavy cast-iron skillet over high heat until smoking hot. Season both sides of the dried scallops with Maldon sea salt. Add clarified butter to the pan, then immediately place the scallops in the pan. Sear undisturbed for 90 seconds to form a deep golden crust. Flip and sear the other side for just 30 seconds. Transfer to a warm plate.

5. 05

   Just before plating, froth the warm yuzu-coconut mixture using an immersion blender until a light foam forms on top.

6. 06

   To assemble, spoon a pool of the frothed yuzu-coconut emulsion onto the center of two heated shallow bowls. Arrange three scallops elegantly on top. Drizzle the green Herb-Chili oil in a ring around the emulsion. Crown each scallop with a crispy lotus chip and a delicate pinch of micro red shiso. Serve immediately.