Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kombu Emulsion & Silk Edamame Purée

Perfectly caramelized U-10 Hokkaido scallops set over a velvety white miso and edamame purée, finished with a frothy, bright yuzu-dashi butter emulsion and crispy ginger-shiitake straws.

Ingredients

Cooking Instructions

1. 01

   Prepare the scallops: Pat the scallops completely dry with paper towels. Place them on a plate lined with paper towels and refrigerate uncovered for 15 minutes to dry the surface further, ensuring an exceptional sear.

2. 02

   Make the Edamame Purée: Blanch the edamame in salted boiling water for 3 minutes until tender. Drain and immediately transfer to a high-powered blender. Add the white miso paste, heavy cream, and 1 tablespoon of butter. Blend on high until absolutely smooth. Pass the purée through a fine-mesh chinois or sieve for a velvety texture. Season with a pinch of salt, cover, and keep warm.

3. 03

   Fry the Garnishes: In a small pan, heat 1/2 tablespoon of grapeseed oil over medium-high heat. Fry the julienned shiitake and ginger straws until crisp and golden brown (about 2-3 minutes). Drain on paper towels and lightly season with salt.

4. 04

   Create the Yuzu-Kombu Emulsion: In a small saucepan, combine the dashi stock, mirin, and soy sauce. Bring to a simmer and reduce by half. Reduce heat to low, add the yuzu juice, and gradually whisk in 2 tablespoons of cold, cubed butter one piece at a time to create a smooth, glossy sauce. Use an immersion blender right before serving to aerate the sauce into a light, frothy foam.

5. 05

   Sear the Scallops: Heat a heavy cast-iron skillet over high heat until smoking. Add 1 tablespoon of grapeseed oil. Season the dry scallops with a pinch of sea salt on both sides. Place them in the hot pan, leaving space between them. Sear undisturbed for 2 minutes to form a deep, golden-brown crust. Flip, add the remaining 1 tablespoon of butter to the pan, and baste the scallops with the foaming butter for 30-45 seconds. Immediately remove from the heat.

6. 06

   Assemble and Plate: Draw a clean, elegant swipe of the warm edamame purée across each heated plate. Place three scallops along the swipe. Spoon the frothy yuzu-dashi emulsion around the base of the scallops. Top each scallop with a delicate nest of crispy ginger and shiitake straws, and garnish with micro red shiso and a touch of fleur de sel.