Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kombu Beurre Blanc and Shiso Oil

Pristine Hokkaido scallops caramelized to perfection, served over a vibrant, velvety edamame-wasabi purée, finished with a delicate yuzu-infused butter sauce and aromatic green shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the Shiso Oil, blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out all excess moisture. Blend the leaves with 100ml of grapeseed oil on high speed for 2 minutes until bright green. Strain through a coffee filter or fine cheesecloth and set aside.

2. 02

   For the Edamame Purée, boil the edamame in salted water for 5 minutes until tender. Drain and transfer to a high-speed blender with the heavy cream, 15g of unsalted butter, and the wasabi paste. Blend until ultra-smooth, season with sea salt, and pass through a fine-mesh sieve (tamis) to ensure a silky texture. Keep warm.

3. 03

   For the Yuzu-Kombu Beurre Blanc, combine the mirin, sake, minced shallot, and kombu in a small saucepan over medium heat. Reduce until the liquid is syrupy (about 2 tablespoons remaining). Discard the kombu.

4. 04

   Lower the heat to low and vigorously whisk in the remaining 100g of cold cubed butter, one cube at a time, to create a smooth, creamy emulsion. Remove from heat, whisk in the yuzu juice, and season with a pinch of salt. Strain through a fine strainer and keep in a warm thermos.

5. 05

   Pat the scallops completely dry with paper towels and season both sides generously with sea salt. Heat the remaining 20ml of grapeseed oil in a cast-iron pan over high heat until smoking.

6. 06

   Add the scallops to the pan, ensuring they do not touch. Sear undisturbed for 90 seconds to form a deep, golden-brown crust. Turn the scallops over, cook for an additional 30 seconds, then immediately transfer to a warm plate to rest.

7. 07

   To plate, swipe a generous spoonful of the warm edamame purée across each plate. Arrange four scallops on top of the purée. Spoon the warm yuzu beurre blanc around the plate, split the sauce with droplets of the vibrant green shiso oil, and finish with a sprinkle of flaky sea salt.