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

An elegant, Michelin-caliber dish featuring perfectly caramelized scallops set against a vibrant green, silky edamame purée, finished with a bright, umami-rich citrus emulsion and aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture thoroughly. Blend the dry shiso leaves with 80ml of grapeseed oil in a high-speed blender on high for 2 minutes. Strain through a coffee filter-lined sieve; set the vibrant green oil aside.

2. 02

   Make the Edamame Purée: Boil the edamame in salted water for 5 minutes until very tender. Drain and transfer immediately to a blender with the dashi stock, heavy cream, and 30g of cold cubed butter. Blend until completely smooth. Pass through a fine-mesh tamis or sieve, season with salt, and keep warm.

3. 03

   Craft the Yuzu-Kombu Beurre Blanc: In a small saucepan, combine sake, mirin, yuzu juice, and the kombu. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Remove the kombu piece. Turn heat to ultra-low and vigorously whisk in the remaining 100g of cold cubed butter, one cube at a time, to create a smooth, glossy emulsion. Whisk in the light soy sauce. Season to taste and keep in a warm spot (do not boil).

4. 04

   Sear the Scallops: Remove the tough side muscle from the scallops. Pat them completely dry with paper towels and season both sides with flaky sea salt. Heat 1 tablespoon of grapeseed oil in a cast-iron skillet over high heat until smoking. Sear the scallops for 90 seconds without moving to build a deep, golden-brown crust. Flip and sear for another 30 seconds. Transfer to a paper towel to rest briefly.

5. 05

   Plate and Serve: Spoon a generous pool of warm edamame purée into the center of two shallow bowls. Arrange four seared scallops elegantly on top. Spoon the warm Yuzu-Kombu Beurre Blanc around the purée, then split the sauce gracefully with drops of the vibrant green Shiso Oil. Garnish with microgreens or shiso buds if desired.