Pan-Seared Scallops with Kabocha...Pan-Seared Scallops with Kabocha Purée and Yuzu-Brown Butter

Pristine pan-seared scallops served over a velvety ginger-miso kabocha squash purée, finished with a luxurious yuzu-brown butter emulsion and vibrant shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the shiso oil, blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture, chop roughly, and blend with the grapeseed oil in a high-speed blender until bright green. Strain through a coffee filter and set aside.

2. 02

   Steam the diced kabocha squash for 15 minutes or until completely fork-tender. Transfer to a blender while hot, along with 30g of butter, heavy cream, grated ginger, and white miso paste. Blend on high until completely smooth and velvety. Season with salt to taste and keep warm.

3. 03

   For the yuzu-brown butter, melt the remaining 50g of butter in a small saucepan over medium heat. Whisk continuously as it foams, transitions to a golden-brown color, and releases a nutty aroma. Remove from heat immediately, let cool for 1 minute, then whisk in the yuzu juice and light soy sauce to create a temporary emulsion. Keep warm.

4. 04

   Thoroughly pat the scallops dry with paper towels. Season both sides with flaky sea salt. Heat a heavy cast-iron skillet over high heat with a tablespoon of neutral oil. Once smoking, add the scallops, ensuring they do not touch.

5. 05

   Sear the scallops undisturbed for 2 minutes to form a deep, golden crust. Flip and sear for an additional 1 minute. Transfer to a warm plate lined with paper towels to rest for 1 minute.

6. 06

   To plate, spoon a generous pool of the warm kabocha purée onto the center of two shallow bowls. Arrange three scallops on top of the purée. Spoon the yuzu-brown butter emulsion around the plate, dot with the vibrant green shiso oil, and garnish with fresh micro-shiso or edible flowers.