Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kosho Miso Butter

Perfectly caramelized jumbo scallops served over a vibrant, silky edamame purée, finished with a complex yuzu-kosho miso butter and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   For the pickled mushrooms: In a small saucepan, bring the rice vinegar, caster sugar, and a pinch of salt to a simmer until dissolved. Pour the hot liquid over the trimmed shimeji mushrooms and let them steep for at least 20 minutes.

2. 02

   For the edamame purée: In a high-speed blender, combine the blanched edamame, warm dashi stock, heavy cream, and 1 tablespoon of unsalted butter. Blend on high until completely smooth and velvety. Season with a pinch of sea salt, pass through a fine-mesh chinois, and keep warm.

3. 03

   For the compound butter: In a small bowl, thoroughly whip together 1.5 tablespoons of softened unsalted butter, the white miso paste, green yuzu-kosho, and mirin until emulsified. Set aside at room temperature.

4. 04

   Prepare the scallops: Pat the Hokkaido scallops extremely dry with paper towels. Season both flat sides generously with fine sea salt just before cooking.

5. 05

   Sear the scallops: Heat a heavy-bottomed cast-iron skillet over high heat until smoking. Add the grapeseed oil. Carefully place the scallops in the pan. Sear undisturbed for 2 minutes to form a deep, golden-brown crust. Flip the scallops, add the remaining 0.5 tablespoon of plain butter to the pan, baste for 30 seconds, then immediately transfer the scallops to a warm plate to rest.

6. 06

   Assemble the dish: Swipe a generous spoonful of the warm edamame purée across each serving plate. Arrange three seared scallops atop the purée. Dot small quenelles of the yuzu-kosho miso butter directly onto the warm scallops so it gently melts over them. Garnish with drained pickled shimeji mushrooms and micro shiso leaves. Serve immediately.