Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kombu Brown Butter and Kabocha Purée

Perfectly caramelized Hokkaido scallops nestled on a velvety miso-kabocha squash purée, drizzled with an aromatic yuzu-infused kombu brown butter.

Ingredients

Cooking Instructions

1. 01

   Steam the diced kabocha squash for 12-15 minutes until completely tender. Transfer to a high-speed blender, add heavy cream, white miso paste, and mirin. Blend until silky smooth, then pass through a fine-mesh chinois and keep warm.

2. 02

   In a small saucepan, melt the unsalted butter with the dried kombu strip over low heat. Let it steep for 10 minutes to draw out the glutamates, then discard the kombu.

3. 03

   Increase the heat to medium-low and swirl the butter constantly until the milk solids turn a golden-amber color and smell nutty. Immediately remove from heat, whisk in the fresh yuzu juice, and season with a pinch of fleur de sel. Set aside warm.

4. 04

   Thoroughly pat the Hokkaido scallops dry using paper towels. Season only the flat presentation sides with a light sprinkle of fleur de sel.

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil, then place the scallops seasoned-side down. Sear undisturbed for 90 seconds until a deep, even golden-brown crust forms.

6. 06

   Flip the scallops, immediately add 1 tablespoon of the yuzu-kombu butter to the pan, and baste the scallops for an additional 30 seconds. Remove from the pan and drain on a paper-towel-lined plate.

7. 07

   To serve, spoon a generous swoosh of the warm kabocha purée onto the center of two warmed plates. Place three scallops on top, drizzle with the remaining warm yuzu-kombu brown butter, and garnish with the chiffonade shiso leaves.