Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kombu Beurre Blanc and Edamame Purée

A masterclass in modern Asian-French fusion. Perfectly caramelized U-10 scallops rest on a vibrant, velvety miso-infused edamame purée, finished with a bright, citrusy yuzu and umami-rich kombu butter sauce.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops completely dry with paper towels, season lightly with a pinch of sea salt, and refrigerate uncovered on a paper towel-lined plate for 15 minutes to draw out excess moisture.

2. 02

   Boil the shelled edamame in salted water for 5 minutes until tender, then drain and immediately shock in ice water to preserve the vibrant green color.

3. 03

   Blend the shocked edamame, heavy cream, 2 tablespoons of butter, and white miso paste in a high-speed blender until silky smooth; pass through a fine-mesh chinois, season with salt to taste, and keep warm.

4. 04

   In a small saucepan, combine the minced shallot, sake, mirin, and kombu. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain, then discard the kombu.

5. 05

   Reduce the heat to low and whisk in the cold cubed butter, one piece at a time, to emulsify into a glossy beurre blanc. Whisk in the yuzu juice, strain through a fine sieve to remove the shallots, and keep in a warm water bath.

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil, then gently place the scallops in the pan, searing for 2 minutes without moving them until a deep golden-brown crust forms.

7. 07

   Flip the scallops, add 1 tablespoon of butter to the pan, and baste the scallops with the foaming butter for exactly 1 minute. Transfer immediately to a warm plate.

8. 08

   Spoon a pool of the warm edamame purée onto each plate. Arrange three seared scallops on top of the purée, drizzle the warm yuzu-kombu beurre blanc around the plate, and garnish elegantly with micro shiso and fleur de sel.