Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kosho Beurre Blanc

Perfectly caramelized U-10 Hokkaido scallops nestled on a velvety edamame purée, drizzled with a bright, spicy yuzu-kosho beurre blanc and finished with aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   To 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, blend with 1/2 cup of grapeseed oil in a high-speed blender until vibrant green, and strain through a coffee filter. Set aside.

2. 02

   For the edamame purée, blend the warm blanched edamame and sweet peas with 2 tablespoons of heavy cream and 2 tablespoons of butter until completely smooth. Season with sea salt and pass through a fine-mesh sieve for a silky texture. Keep warm.

3. 03

   For the beurre blanc, combine the minced shallot, sake, and mirin in a small saucepan over medium heat. Reduce until the liquid is almost entirely evaporated (about 1 tablespoon remaining).

4. 04

   Reduce the heat to low. Whisk in 1/2 cup of cold, cubed butter one piece at a time, allowing each to emulsify before adding the next. Remove from heat, whisk in the yuzu-kosho paste, strain through a fine sieve, and keep warm in a thermos.

5. 05

   Pat the scallops completely dry with paper towels and season with sea salt on both sides. Heat 1 tablespoon of grapeseed oil in a heavy cast-iron skillet over high heat until smoking.

6. 06

   Place the scallops in the pan and sear without moving for 2 minutes to develop a deep, golden crust. Flip the scallops, add 2 tablespoons of butter, the smashed garlic, and baste the scallops with the foaming butter for 1 minute. Transfer to paper towels to drain.

7. 07

   To plate, spoon a generous pool of warm edamame purée onto the center of each plate. Arrange two scallops on top. Drizzle the warm yuzu-kosho beurre blanc around the purée, dot with the vibrant green shiso oil, and garnish with micro herbs if desired.