Scallops in Inferno Emulsion...Scallops in Inferno Emulsion with Nduja Soil

Pan-seared U-10 scallops served over a silky Calabrian chili foam, accented with crispy Nduja crumbs and quick-pickled serrano chilies for a multi-layered spicy experience.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, submerge the serrano rings in white balsamic vinegar with a pinch of salt and sugar; let macerate for 20 minutes to cut the raw heat.

2. 02

   Place the Nduja in a cold skillet over medium heat. Render the fat until the meat becomes crispy and dark. Drain on a paper towel and crumble into a fine 'soil' texture once cooled.

3. 03

   In a small saucepan, combine the heavy cream, Calabrian chili paste, and ground Szechuan peppercorns. Simmer gently until reduced by half. Strain through a fine-mesh chinois and keep warm.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top side with a pinch of fine sea salt.

5. 05

   Heat a stainless steel pan over high heat with a tablespoon of neutral oil. Once shimmering, place scallops salted-side down. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip the scallops, add the butter to the pan, and baste the scallops with the foaming butter for exactly 45 seconds. Remove from the pan to a warm plate immediately.

7. 07

   Using an immersion blender, aerate the chili cream sauce at a 45-degree angle until a light, stable foam forms on the surface.

8. 08

   To plate: Spoon the base liquid onto the plate, place three scallops on top, crown each with the aerated foam, and finish with a sprinkle of Nduja soil and one pickled serrano ring.