Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kosho Brown Butter and Edamame Purée

An elegant fusion of sweet Hokkaido scallops, vibrant edamame-dashi purée, and a sophisticated yuzu-kosho brown butter emulsion, topped with a crisp nashi pear salad.

Ingredients

Cooking Instructions

1. 01

   Blanch the edamame in boiling salted water for 3 minutes. Drain immediately and shock in an ice bath to preserve the vibrant green color. Drain well.

2. 02

   Transfer the blanched edamame to a high-speed blender. Add warm dashi stock, heavy cream, and 15g of cubed butter. Blend on high until completely smooth. Pass through a fine chinois or sieve, season with sea salt, and keep warm.

3. 03

   Gently toss the shaved fennel and julienned Nashi pear with 1 tsp of fresh yuzu juice and a tiny pinch of salt. Set aside for garnishing.

4. 04

   Pat the Hokkaido scallops completely dry using paper towels. Season both sides lightly with fine sea salt.

5. 05

   Heat grapeseed oil in a heavy-bottomed cast-iron skillet over high heat until smoking. Add the scallops, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Flip and sear the other side for just 30 seconds. Remove from the pan immediately and let rest on a warm plate.

6. 06

   In a small saucepan over medium heat, melt 50g of butter. Cook, swirling occasionally, until the milk solids turn a deep nutty brown. Immediately remove from heat and whisk in the green yuzu-kosho, light soy sauce, and lime juice to form a warm, fragrant emulsion.

7. 07

   To plate: Swipe a generous spoonful of warm edamame purée across each dish. Arrange three scallops over the purée. Spoon the yuzu-kosho brown butter over the scallops. Garnish with a neat nest of the fennel-pear salad, micro shiso leaves, and a sprinkle of toasted black sesame seeds.