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

A Michelin-grade fusion of delicate Hokkaido scallops, vibrant edamame purée, and a nutty brown butter emulsified with citrusy yuzu and umami-rich kombu.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch the shiso leaves in boiling water for 5 seconds, then immediately shock in ice water. Squeeze out all excess moisture with a paper towel. Blend the shiso with 50ml of neutral oil on high speed for 2 minutes until vibrant green, then pass through a coffee filter and set aside.

2. 02

   Make the Edamame Purée: Boil the edamame in salted water for 5 minutes until tender. Drain and transfer to a high-speed blender. Add 50ml of heavy cream, 30g of butter, and a pinch of salt. Blend until ultra-smooth, then pass through a fine chinois or mesh sieve. Keep warm.

3. 03

   Create the Yuzu-Kombu Beurre Noisette: Melt 100g of butter in a small saucepan over medium heat. Swirl constantly until the milk solids turn a deep golden brown and smell nutty. Immediately remove from heat, stir in the kombu powder, and let infuse for 3 minutes. Slowly whisk in the yuzu juice and white soy sauce to emulsify the sauce.

4. 04

   Sear the Scallops: Pat the scallops absolutely dry with paper towels. Season both sides with a touch of sea salt. Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil and place the scallops in the pan. Sear undisturbed for exactly 2 minutes to form a deep, golden crust.

5. 05

   Finish the Scallops: Flip the scallops, add the remaining 20g of butter to the pan, and baste the scallops with the foaming butter for 30 seconds. Immediately transfer to a paper towel to drain.

6. 06

   Assemble the Plate: Spoon a generous pool of warm edamame purée onto each plate. Arrange three seared scallops on top. Drizzle the warm yuzu-kombu brown butter around the purée, and dot with drops of the vibrant green shiso oil. Garnish with micro-herbs and a touch of flaky sea salt.