Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Miso Emulsion

Name: Pan-Seared Hokkaido Scallops with Yuzu-Miso Emulsion
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2
Cuisine: Modern Asian
Ingredients: 6 large dry-packed U-10 Hokkaido sea scallops; 1 tbsp grapeseed oil (for searing); 1 cup shelled edamame, fresh or thawed; 1/4 cup heavy cream; 5 tbsp unsalted butter, divided (1 tbsp for purée, 4 tbsp cold and cubed for emulsion); 5 fresh mint leaves; 1 tsp freshly squeezed ginger juice; 1 tbsp white (shiro) miso paste; 2 tbsp fresh yuzu juice; 1 tbsp mirin; 1 tbsp sake; Flaky sea salt (Maldon) to taste; Micro red shiso leaves (or microgreens) for garnish; 1 tsp toasted black sesame seeds

🍴

Cuisine

Modern Asian

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

15 mins

⭐

Difficulty

Hard

An exquisite modern Asian masterpiece featuring perfectly caramelized U-10 scallops atop a vibrant ginger-edamame purée, finished with a bright and velvety yuzu-miso butter sauce.

Modern AsianHard

Ingredients

•6 large dry-packed U-10 Hokkaido sea scallops

•1 tbsp grapeseed oil (for searing)

•1 cup shelled edamame, fresh or thawed

•1/4 cup heavy cream

•5 tbsp unsalted butter, divided (1 tbsp for purée, 4 tbsp cold and cubed for emulsion)

•5 fresh mint leaves

•1 tsp freshly squeezed ginger juice

•1 tbsp white (shiro) miso paste

•2 tbsp fresh yuzu juice

•1 tbsp mirin

•1 tbsp sake

•Flaky sea salt (Maldon) to taste

•Micro red shiso leaves (or microgreens) for garnish

•1 tsp toasted black sesame seeds

Cooking Instructions

01
Prepare the Edamame Purée: Blanch the shelled edamame in boiling salted water for 3 minutes. Drain immediately and shock in an ice bath to preserve the vibrant green color. Drain again completely.
02
Blend the Purée: In a high-speed blender, combine the blanched edamame, warm heavy cream, 1 tablespoon of butter, ginger juice, and fresh mint. Blend on high until velvety smooth. Season with kosher salt. Pass through a fine-mesh chinois for an ultra-silky texture; keep warm.
03
Craft the Yuzu-Miso Emulsion: In a small saucepan over medium heat, whisk together the white miso paste, yuzu juice, mirin, and sake. Bring to a gentle simmer, then reduce heat to the lowest setting. Gradually whisk in the 4 tablespoons of cold, cubed butter one piece at a time, creating a glossy, emulsified sauce. Remove from heat and keep warm in a water bath (do not allow to boil).
04
Prep the Scallops: Remove the tough side muscle from the scallops. Pat them completely dry with paper towels (moisture is the enemy of a perfect sear). Season both flat sides lightly with flaky sea salt.
05
Sear the Scallops: Heat grapeseed oil in a heavy-bottomed cast-iron or carbon steel skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown crust.
06
Finish the Scallops: Flip the scallops and sear the other side for an additional 30 to 45 seconds, basting with any pan juices. The centers should remain warm and translucent. Transfer immediately to a warm plate lined with a paper towel to rest for 1 minute.
07
Plate and Serve: To plate, spoon a generous pool of the vibrant edamame purée onto the center of two warmed shallow bowls. Place three seared scallops elegantly atop the purée. Spoon the warm yuzu-miso emulsion around the purée. Garnish with toasted black sesame seeds and delicate micro red shiso leaves. Serve immediately.

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