Pan-Seared Scallops with Charred...Pan-Seared Scallops with Charred Citrus-Sichuan Glaze

Perfectly caramelized U10 sea scallops served over a velvety ginger-parsnip purée, finished with a vibrant, spicy Sichuan-citrus reduction and infused chili oil.

Ingredients

Cooking Instructions

1. 01

   Combine chopped parsnips, heavy cream, grated ginger, and a pinch of salt in a small saucepan over medium-low heat. Simmer until the parsnips are completely fork-tender, about 12-15 minutes.

2. 02

   Transfer the parsnip mixture to a high-speed blender. Add 30 grams of butter and blend on high until completely smooth and velvety. Adjust seasoning with salt, pass through a fine-mesh chinois if desired, and keep warm.

3. 03

   In another small saucepan, combine orange juice, ground Sichuan peppercorns, minced Thai chili, soy sauce, and honey. Bring to a simmer over medium heat and reduce by half until syrupy, about 5-7 minutes.

4. 04

   Remove the glaze from heat. Gradually whisk in the remaining 20 grams of cold, cubed butter one piece at a time to mount the sauce, creating a glossy, emulsified glaze. Set aside in a warm place.

5. 05

   Pat the scallops thoroughly dry with paper towels. Season both sides generously with kosher salt.

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil, then carefully place the scallops in the pan. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

7. 07

   Flip the scallops and sear for an additional 1 minute. Transfer immediately to a warm plate lined with a paper towel to rest.

8. 08

   To plate, spoon a generous pool of ginger-parsnip purée onto the center of two warmed plates. Arrange three scallops elegantly on top of the purée. Drizzle the Sichuan-citrus glaze around the plate, dot with artisanal chili oil, and garnish with Maldon flaky salt and micro-coriander.