Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kosho Beurre Blanc & Edamame Purée

Perfectly caramelized Hokkaido scallops sat atop a vibrant, velvety edamame-mint purée, drizzled with a luxurious yuzu-kosho infused beurre blanc, and finished with crispy lotus root chips.

Ingredients

Cooking Instructions

1. 01

   Prepare the Lotus Root: Slice the peeled lotus root paper-thin using a mandoline. Heat neutral oil to 160°C (320°F) in a small pot. Fry the slices until light golden and crisp (approx 2 minutes). Drain on paper towels and season immediately with a pinch of Maldon salt. Set aside.

2. 02

   Make the Edamame Purée: Blanch the edamame in boiling heavily-salted water for 3 minutes. Immediately transfer to an ice bath to preserve the vibrant green color. Drain well. Blend the edamame, 4 tbsp heavy cream, 30g of unsalted butter, mint leaves, and a splash of warm water in a high-speed blender until completely smooth. Pass through a fine-mesh sieve (tamis), season with salt and white pepper, and keep warm.

3. 03

   Emulsify the Beurre Blanc: In a small saucepan over medium heat, combine the minced shallot, sake, mirin, and rice vinegar. Reduce until the liquid is almost fully evaporated (reduced to about 1 tablespoon). Whisk in the remaining 1 tbsp of heavy cream, then lower the heat to the absolute minimum. Whisk in the remaining 140g of cold cubed butter, one piece at a time, to create a smooth emulsion. Remove from heat, stir in the green yuzu-kosho, and strain through a fine chinois. Keep warm in a thermos.

4. 04

   Sear the Scallops: Pat the Hokkaido scallops completely dry with paper towels. Season both sides generously with Maldon salt. Heat a heavy cast-iron skillet over high heat until smoking, then add the grapeseed oil. Place the scallops in the pan, leaving ample space between them. Sear undisturbed for 2 minutes to form a deep golden-brown crust. Flip, add 15g of butter to the pan, baste the scallops for 30 seconds, then immediately transfer to a warm, paper-towel-lined plate to rest for 1 minute.

5. 05

   Plate and Serve: On 4 warmed wide plates, spoon a generous pool of the warm edamame purée slightly off-center. Artfully place three seared scallops on top of the purée. Drizzle the warm yuzu-kosho beurre blanc around the base. Crown each scallop with a crispy lotus root chip and micro shiso leaves. Serve immediately.