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Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Koshu Beurre Blanc and Edamame Purée

Name: Pan-Seared Hokkaido Scallops with Yuzu-Koshu Beurre Blanc and Edamame Purée
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Modern Japanese-French Fusion
Ingredients: 6 large dry-packed Hokkaido U-10 scallops, tough side muscle removed; 1 tbsp grapeseed oil (for high-heat searing); 10 tbsp cold unsalted butter, cubed and divided; 1 cup shelled edamame (fresh or frozen); 2 tbsp heavy cream; 5 fresh mint leaves; 1/4 cup dry sake; 1 tbsp mirin; 1 small shallot, finely minced; 1/2 tsp green yuzu-koshu paste; 1 tsp fresh yuzu juice (or lime juice); Flaky sea salt to taste; Micro-shiso or microgreens for garnish; 1/2 tsp toasted black sesame seeds

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Cuisine

Modern Japanese-French Fusion

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Servings

⏱

Prep Time

20 mins

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Cook Time

15 mins

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Difficulty

Hard

A Michelin-caliber fusion of perfectly caramelized U-10 dry-packed scallops nestled on a vibrant, velvety edamame-mint purée, finished with a bright, spicy-citrus white butter sauce.

Modern Japanese-French FusionHard

Ingredients

•6 large dry-packed Hokkaido U-10 scallops, tough side muscle removed

•1 tbsp grapeseed oil (for high-heat searing)

•10 tbsp cold unsalted butter, cubed and divided

•1 cup shelled edamame (fresh or frozen)

•2 tbsp heavy cream

•5 fresh mint leaves

•1/4 cup dry sake

•1 tbsp mirin

•1 small shallot, finely minced

•1/2 tsp green yuzu-koshu paste

•1 tsp fresh yuzu juice (or lime juice)

•Flaky sea salt to taste

•Micro-shiso or microgreens for garnish

•1/2 tsp toasted black sesame seeds

Cooking Instructions

01
Blanch the edamame in a pot of boiling salted water for 3 minutes. Immediately transfer to an ice bath to preserve the vibrant green color, then drain thoroughly.
02
In a high-speed blender, combine the drained edamame, heavy cream, 1 tablespoon of butter, fresh mint, and a pinch of salt. Blend on high until ultra-smooth. Pass the purée through a fine-mesh chinois or sieve for a silky, Michelin-grade texture. Cover and keep warm.
03
To make the beurre blanc, combine the sake, mirin, and minced shallot in a small saucepan over medium heat. Reduce the liquid until only about 1 tablespoon remains (au sec).
04
Reduce the heat to the lowest setting. Whisk in 8 tablespoons of cold, cubed butter, one piece at a time, ensuring each piece is fully emulsified before adding the next. Remove from heat, whisk in the yuzu-koshu paste and yuzu juice, then strain through a fine strainer to remove the shallots. Keep warm in a thermos or warm water bath.
05
Pat the scallops completely dry with paper towels. Season both sides generously with flaky sea salt.
06
Heat the grapeseed oil in a cast-iron skillet over high heat until smoking. Carefully add the scallops, leaving space between them. Sear undisturbed for exactly 2 minutes to form a deep, golden-brown crust.
07
Flip the scallops, immediately add the remaining 1 tablespoon of butter to the pan, and baste the scallops with the foaming butter for 45 seconds. Transfer the scallops to a paper-towel-lined plate to rest for 1 minute.
08
To plate, spoon a generous pool of the warm edamame purée onto the center of two warmed plates. Place three scallops on top of the purée. Artfully drizzle the warm yuzu-koshu beurre blanc around the plate. Garnish with micro-shiso and a sprinkle of toasted black sesame seeds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023