Pan-Seared Scallops with Yuzu-Kombu...Pan-Seared Scallops with Yuzu-Kombu Butter and Edamame-Ginger Purée

A Michelin-caliber masterpiece featuring perfectly caramelized U-10 sea scallops nested on a vibrant edamame-ginger purée, finished with a delicate yuzu-infused dashi butter sauce and aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture. Blend the leaves with 100ml of grapeseed oil on high speed until vibrant green. Strain through a coffee filter or fine cheesecloth and set aside.

2. 02

   Make the Edamame Purée: Boil the edamame in salted water for 5 minutes until tender. Drain and transfer to a high-speed blender. Add the grated ginger, white miso paste, and heavy whipping cream. Blend until completely smooth and velvety. Pass through a fine mesh sieve for a pristine texture, season with salt, and keep warm.

3. 03

   Craft the Yuzu-Kombu Butter Sauce: In a small saucepan over medium heat, reduce the dashi stock by half. Lower the heat to low. Vigorously whisk in the chilled cubed butter, one piece at a time, to create a smooth, glossy emulsion. Remove from heat and stir in the yuzu juice and light soy sauce. Season with a pinch of white pepper and keep warm (do not boil again, or the sauce will split).

4. 04

   Sear the Scallops: Pat the scallops thoroughly dry with paper towels; moisture is the enemy of a good sear. Season both sides with flaky sea salt. Heat a heavy cast-iron skillet over high heat with 1 tablespoon of grapeseed oil. Once smoking, add the scallops. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear the other side for 30-45 seconds. Remove immediately to rest.

5. 05

   Assemble and Plate: Spoon a generous pool of the warm edamame-ginger purée onto the center of each plate. Arrange four seared scallops elegantly on top of the purée. Spoon the warm yuzu-kombu butter sauce around the plate. Artfully drizzle drops of the vibrant green shiso oil into the butter sauce. Garnish with micro-herbs or fresh shiso ribbons and serve immediately.