Pan-Seared Scallops with Nduja-Gochujang...Pan-Seared Scallops with Nduja-Gochujang Emulsion & Vanilla Parsnip Purée

Pristine caramelized dayboat scallops nestled on a silky, vanilla-infused parsnip purée, balanced by a fiery, complex emulsion of Calabrian nduja and Korean gochujang.

Ingredients

Cooking Instructions

1. 01

   For the purée: In a small saucepan, combine the chopped parsnips, heavy cream, 30g of unsalted butter, and the scraped vanilla bean seeds and pod. Simmer gently over low heat until the parsnips are completely tender, about 15 minutes.

2. 02

   Discard the vanilla bean pod. Transfer the parsnip mixture to a high-speed blender and process on high until ultra-smooth and velvety. Season to taste with sea salt. Cover and keep warm.

3. 03

   For the spicy emulsion: In a clean small saucepan over low heat, gently melt the remaining 50g of butter. Whisk in the Nduja paste and Gochujang until fully integrated and emulsified. Whisk in the lime juice, then strain through a fine-mesh chinois for a perfectly smooth texture. Keep warm, but do not boil.

4. 04

   For the scallops: Thoroughly pat the scallops dry with paper towels. Season both sides generously with sea salt.

5. 05

   Heat the grapeseed oil in a cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, working in clockwise order so you know which to flip first.

6. 06

   Sear undisturbed for 2 minutes to achieve a deep, golden-brown caramelized crust. Carefully flip and sear the second side for exactly 1 minute. Immediately transfer to a plate lined with paper towels to drain.

7. 07

   To assemble: Spoon a generous pool of the warm vanilla-parsnip purée onto the center of two warmed shallow bowls. Arrange three seared scallops atop the purée. Artfully drizzle the vibrant Nduja-Gochujang emulsion around the plate. Garnish with micro shiso leaves and a final touch of flaky sea salt.