Seared Diver Scallops with...Seared Diver Scallops with Smoked Morita-Dashi Emulsion and Pickled Fresno Gel

Plump, caramelized diver scallops nestled atop a velvety smoked Morita chili-infused kombu dashi emulsion, complemented by sharp pickled Fresno chili gel, sansho pepper oil, and citrusy finger lime vesicles.

Ingredients

Cooking Instructions

1. 01

   Gently warm the grapeseed oil and crushed Sansho peppercorns in a small saucepan to 65°C (150°F). Hold for 15 minutes, remove from heat, strain through cheesecloth, and reserve the numbing aromatic oil.

2. 02

   Simmer the chopped Fresno chilies with rice vinegar, 30 ml of water, and a pinch of salt until tender (about 8 minutes). Blend until smooth, pass through a fine sieve, whisk in the agar-agar, and boil for 60 seconds. Chill in an ice bath until completely set, then blend the gel until glossy and fluid; transfer into a squeeze bottle.

3. 03

   In a heavy saucepan, steep the toasted Morita chilies in the dashi over low heat for 12 minutes to impart deep heat and smoke. Strain and discard solids, return liquid to a low simmer, and reduce to 80 ml.

4. 04

   Just before serving, vigorously mount the chilled cultured butter into the warm chili dashi using an immersion blender until a glossy, emulsified, lightly frothy sauce forms. Season with a touch of sea salt and keep warm (below 60°C).

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Lightly season the scallops with fine salt. Add a splash of neutral oil and hard-sear the scallops for 90 seconds on one side until a deeply caramelized, golden crust forms. Flip and sear for 30 seconds more; remove immediately to rest.

6. 06

   To plate: Spoon the velvety Morita-dashi emulsion into the center of warm shallow bowls. Place two seared scallops atop the broth. Dot with the fiery Fresno fluid gel, split droplets of the Sansho pepper oil into the broth, scatter finger lime pearls across the scallops, and finish with smoked Maldon salt and micro shiso.