Seared Diver Scallops with...Seared Diver Scallops with Yuzu-Brown Butter and Chorizo Dust

Perfectly caramelized U10 scallops served over a bright, citrus-infused beurre blanc with a smoky, savory Spanish chorizo crumble for a refined balance of fat and acidity.

Ingredients

Cooking Instructions

1. 01

   Place minced chorizo in a cold skillet over medium heat. Sauté until fat renders and chorizo becomes crispy. Drain on paper towels and set aside to cool into a 'dust'.

2. 02

   In a small heavy-bottomed saucepan, combine the minced shallot and white wine. Simmer over medium heat until the liquid has reduced by three-quarters and looks syrupy.

3. 03

   Pat the scallops extremely dry using paper towels. This is crucial for achieving a professional-grade Maillard crust. Season only the top and bottom surfaces with Maldon sea salt.

4. 04

   Heat grapeseed oil in a stainless steel skillet over high heat until it just begins to smoke. Carefully place scallops in the pan in a clockwise pattern to ensure even cooking times.

5. 05

   Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip carefully and sear for an additional 60 seconds. Remove immediately from the pan to a warm plate to rest.

6. 06

   Reduce the heat of the wine reduction to low. Whisk in the cold butter cubes one at a time, moving the whisk constantly to create a stable, creamy emulsion. Do not allow the sauce to boil or it will break.

7. 07

   Whisk in the fresh yuzu juice and immediately strain the sauce through a fine-mesh chinois into a warm bowl to remove the shallots.

8. 08

   To serve, pour a pool of the yuzu beurre blanc onto the center of each plate. Arrange four scallops on top of the sauce. Sprinkle with the crispy chorizo dust and garnish delicately with micro-cilantro.