Pan-Seared Scallops with Charred...Pan-Seared Scallops with Charred Habanero & Mango-Yuzu Gastrique

Perfectly caramelized Hokkaido scallops set atop a velvety parsnip purée, balanced by a fiery yet vibrant charred habanero and mango-yuzu gastrique, finished with a Thai chili herb oil.

Ingredients

Cooking Instructions

1. 01

   For the Herb-Chili Oil: Blanch the cilantro in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze out all excess moisture. Blend the blanched cilantro, Thai bird's eye chili, and 40ml of grapeseed oil in a high-speed blender until vibrant green and smooth. Strain through a fine-mesh sieve lined with a coffee filter, and set aside.

2. 02

   For the Parsnip Purée: In a medium saucepan, combine the chopped parsnips, heavy cream, and milk. Simmer gently over medium-low heat for 15 minutes until the parsnips are completely tender. Transfer to a blender, add 20g of cold butter, season with salt, and blend on high until silky smooth. Keep warm.

3. 03

   For the Gastrique: Heat a dry pan over high heat. Char the habanero halves until blackened on the skin. In a small saucepan, combine sugar and white wine vinegar. Bring to a simmer until the sugar dissolves and begins to caramelize slightly. Stir in the mango purée, yuzu juice, and the charred habanero. Simmer for 5-7 minutes until thickened to a syrup-like consistency. Strain and set aside.

4. 04

   Prepare the Scallops: Pat the scallops completely dry with paper towels and season both sides generously with fine sea salt.

5. 05

   Sear the Scallops: Heat the remaining 20ml of grapeseed oil in a cast-iron skillet over high heat until smoking. Add the scallops and sear without moving for 2 minutes to develop a deep, golden-brown crust. Flip, add the remaining 20g of butter to the pan, and baste the scallops for 1 minute. Remove from heat immediately.

6. 06

   To Plate: Spoon a generous pool of the warm parsnip purée onto the center of each plate. Arrange three seared scallops on top. Drizzle the fiery mango-yuzu gastrique around the purée, dot with the vibrant green chili oil, and garnish with Maldon sea salt flakes.