Seared Dayboat Scallops with...Seared Dayboat Scallops with Gochujang-Nduja Emulsion

Pan-seared U-10 scallops over a velvety, fiery emulsion of Italian nduja and Korean gochujang, balanced with citrusy finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops completely dry with paper towels, season lightly with sea salt on both sides, and set aside on a plate lined with fresh paper towels in the refrigerator to draw out excess moisture.

2. 02

   To make the emulsion, combine the dashi stock, nduja, and gochujang in a small saucepan over medium heat. Whisk until the pastes are fully dissolved and bring to a gentle simmer for 3 minutes.

3. 03

   Reduce the heat to the lowest setting. Gradually whisk in the cold cubed butter, one piece at a time, to create a smooth, glossy, emulsified sauce. Strain through a fine-mesh chinois into a warm container and keep warm (do not let it boil, or the sauce will split).

4. 04

   Heat 1 tablespoon of grapeseed oil in a cast-iron skillet over medium-high heat. Add the broccolini and sliced garlic. Char for 3-4 minutes until the broccolini is vibrant green with blackened edges but still retains a bite. Season with salt and set aside.

5. 05

   Heat the remaining 1 tablespoon of grapeseed oil in a stainless steel pan over high heat until shimmering and just beginning to smoke. Gently place the scallops in the pan, leaving space between them.

6. 06

   Sear the scallops undisturbed for exactly 2 minutes to form a deep, golden-brown crust. Flip and cook for another 30 seconds, basting with any residual pan juices. Remove immediately to a warm plate.

7. 07

   To plate, spoon a generous pool of the warm gochujang-nduja emulsion onto the center of two shallow bowls. Arrange the charred broccolini, nestle three scallops on top, dot with fresh finger lime pearls, and garnish with micro cilantro.