Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Lemongrass-Coconut Emulsion

Perfectly caramelized Hokkaido scallops nestled in a velvety lemongrass and ginger-infused coconut emulsion, finished with a vibrant herb-infused chili oil.

Ingredients

Cooking Instructions

1. 01

   Place the scallops on a plate lined with paper towels. Thoroughly pat them dry on all sides and let them sit at room temperature for 10 minutes before cooking.

2. 02

   In a small saucepan, combine the coconut milk, chopped lemongrass, sliced ginger, and torn kaffir lime leaf. Bring to a gentle simmer over medium-low heat for 12-15 minutes to infuse the aromatic oils into the coconut milk.

3. 03

   Strain the coconut infusion through a fine-mesh sieve into a clean bowl, discarding the solids. Stir in the fish sauce and fresh lime juice. Keep warm.

4. 04

   Season the presentation side of the dry scallops generously with Fleur de sel.

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil. Carefully place the scallops seasoned-side down into the skillet, ensuring space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the scallops, immediately add the unsalted butter to the pan, and spoon the foaming butter over the scallops for 1 minute. Transfer scallops to a warm plate lined with paper towels to drain.

7. 07

   Using a hand-held milk frother or immersion blender, aerate the warm coconut-lemongrass mixture until a delicate, velvety foam forms on the surface.

8. 08

   To serve, spoon a generous layer of the warm emulsion into the center of two shallow heated bowls. Arrange three seared scallops on top. Delicately drizzle Szechuan chili oil around the emulsion, and garnish the scallops with micro-coriander and a tiny pinch of Fleur de sel.