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

A masterclass in texture and balance: perfectly caramelized U-10 scallops paired with a velvety, umami-rich dashi butter reduction, brightened by fresh yuzu and an aromatic, vibrant green shiso oil.

Ingredients

Cooking Instructions

1. 01

   Make the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture with a clean towel. Blend the blanched shiso with 100ml of grapeseed oil in a high-speed blender on high for 2 minutes until bright green and emulsified. Strain through a coffee filter or fine-mesh chinois lined with cheesecloth; set aside in a squeeze bottle.

2. 02

   Sauté the Maitake: Heat a dry cast-iron skillet over medium-high heat. Add the maitake mushrooms and dry-sear for 2 minutes to concentrate flavors. Add 10g of butter and a splash of white soy sauce, tossing constantly until edges are crispy and caramelized. Remove from heat and keep warm.

3. 03

   Prepare the Yuzu-Kombu Emulsion: In a small saucepan, combine the dashi, remaining white soy sauce, and mirin. Bring to a simmer over medium heat and reduce by half. Reduce the heat to ultra-low. Whisking continuously, gradually add 50g of cold cubed butter, one piece at a time, to create a smooth, glossy emulsion. Remove from heat, whisk in the fresh yuzu juice, and season lightly. Keep in a warm spot (do not boil or the sauce will split).

4. 04

   Sear the Scallops: Thoroughly pat the scallops dry with paper towels and season both sides with fine sea salt. Heat 20ml of grapeseed oil in a heavy-bottomed stainless steel pan over high heat until just smoking. Add scallops to the pan, leaving ample space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip the scallops, add the remaining 30g of butter to the pan, and baste the scallops with the foaming butter for 30 seconds. Transfer immediately to a warm plate lined with paper towels to drain.

5. 05

   Plate and Serve: Pour a generous pool of the warm Yuzu-Kombu Emulsion in the center of two shallow bowls. Arrange the charred maitake mushrooms elegantly. Place four scallops on top of the mushrooms. Drizzle the vibrant green Shiso Oil artistically around the dashi emulsion. Garnish the scallops with Maldon sea salt and micro shiso. Serve immediately.