Seared Diver Scallops with...Seared Diver Scallops with Yuzu-Kombu Brown Butter & Sweet Edamame Purée

Pan-seared jumbo diver scallops resting on a vibrant, velvety edamame-mint purée, drizzled with a luxurious yuzu-infused kombu brown butter and crowned with crispy lotus root chips.

Ingredients

Cooking Instructions

1. 01

   To make the lotus chips, rinse the paper-thin lotus root slices in cold water, pat thoroughly dry with paper towels, and flash-fry in 350°F oil for 1-2 minutes until golden and crispy. Drain on paper towels and season immediately with a pinch of kosher salt.

2. 02

   Blanch the edamame in salted boiling water for 3 minutes. Drain and immediately transfer to a high-speed blender with the heavy cream, 2 tablespoons of unsalted butter, and the mint leaves. Blend on high speed until completely smooth and vibrant green. Season with salt, pass through a fine-mesh chinois for a silky texture, and keep warm.

3. 03

   For the sauce, melt the remaining 4 tablespoons of unsalted butter in a small saucepan over medium heat. Swirl constantly until the butter foams, turns a rich golden-brown color, and gives off a nutty aroma. Immediately remove from heat and whisk in the kombu dashi powder, yuzu juice, and light soy sauce to create a smooth, emulsified warm vinaigrette.

4. 04

   Ensure the scallops are bone-dry by patting them down with paper towels. Season generously with kosher salt on both sides just before cooking.

5. 05

   Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it begins to smoke. Carefully place the scallops in the pan, leaving space between them. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown caramelized crust.

6. 06

   Flip the scallops and sear the other side for 1 minute. The center should remain slightly translucent and medium-rare. Transfer to a warm plate lined with paper towels to rest for 1 minute.

7. 07

   To plate, swipe a generous spoonful of the warm edamame purée across each dish. Arrange three scallops atop the purée, spoon the warm yuzu-kombu brown butter around the plate, and garnish elegantly with the crispy lotus root chips and micro red shiso.