Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kosho Beurre Blanc and Shiso Oil

A masterclass in Japanese-French fusion: perfectly caramelized U-10 scallops set upon a vibrant, velvety edamame-wasabi purée, accented by a citrusy butter emulsion and aromatic shiso herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock them in an ice bath to preserve the vivid green color. Drain and squeeze out every drop of moisture using a paper towel. Blend the dried leaves with 1/4 cup of grapeseed oil in a high-speed blender until completely smooth. Strain through a coffee filter or fine chinois and set aside.

2. 02

   Prepare the Edamame-Wasabi Purée: Boil the edamame in salted water for 5 minutes until tender. Drain and transfer immediately to a blender with the heavy cream, 1 tbsp of butter, and wasabi paste. Blend on high until silky and completely uniform. Season with salt to taste and keep warm.

3. 03

   Create the Yuzu-Kosho Beurre Blanc: In a small saucepan over medium heat, combine the minced shallot, sake, and mirin. Simmer until the liquid has reduced to approximately 1 tablespoon. Reduce heat to the lowest setting and whisk in the cold, cubed butter one piece at a time to create a glossy emulsion. Whisk in the yuzu juice and yuzu-kosho paste. Strain out the shallots, adjust seasoning, and keep warm (do not boil).

4. 04

   Sear the Scallops: Remove the tough side muscle from the scallops. Thoroughly pat them dry with paper towels—this is crucial for a perfect crust. Season both sides with flaky sea salt. Heat 1 tbsp of grapeseed oil in a cast-iron skillet over high heat until shimmering. Add the scallops and sear without moving for 90 seconds until a deep golden-brown crust forms. Flip, add 1 tbsp of butter to the pan, and baste the scallops for an additional 30 seconds. Remove immediately to rest.

5. 05

   Plate and Serve: Spoon a generous pool of the warm edamame purée in the center of two warmed plates. Professionally arrange three seared scallops on top of the purée. Spoon the yuzu-kosho beurre blanc around the base of the purée, and artfully dot the sauce with the vibrant green shiso oil. Garnish with micro-herbs if desired and serve immediately.