Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Fermented Calabrian Chili Emulsion

Perfectly caramelized jumbo sea scallops resting on a vibrant, velvety fermented Calabrian chili emulsion, crowned with a crispy, savory 'Nduja crumble.

Ingredients

Cooking Instructions

1. 01

   To make the 'Nduja crumble, render the 'Nduja in a small skillet over medium-low heat for 3-4 minutes, breaking it up with a wooden spoon. Stir in the panko breadcrumbs, letting them absorb the spicy oil, and toast for 2 minutes until beautifully crisp. Drain on paper towels and set aside.

2. 02

   For the emulsion, combine the egg yolk, fermented Calabrian chili paste, and lemon juice in a tall immersion blender beaker. Start blending on low while slowly drizzling in the 100ml of grapeseed oil in a thin stream until a thick, glossy, emulsified mayonnaise-like consistency is achieved. Season lightly and set aside.

3. 03

   Pat the scallops absolutely dry with paper towels—this is crucial for a perfect crust. Season both flat sides generously with kosher salt just before cooking.

4. 04

   Heat a heavy cast-iron skillet over high heat until smoking. Add 2 tablespoons of grapeseed oil. Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes until a deep golden-brown crust forms on the bottom.

5. 05

   Flip the scallops. Immediately drop in the unsalted butter, thyme sprigs, and smashed garlic. Tilt the pan slightly and continuously spoon the foaming, herb-infused butter over the tops of the scallops for 1 minute. Transfer the scallops to a warm plate to rest for 1 minute.

6. 06

   To plate, spoon a generous pool of the Calabrian chili emulsion onto the center of two warm plates. Arrange three seared scallops on top. Generously scatter the crispy 'Nduja crumble over the scallops, garnish with micro-herbs, and finish with a delicate sprinkle of Fleur de sel.