Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Yuzu-Kosho Beurre Blanc and Charred Edamame Purée

A masterclass in balance: plump, caramelised Hokkaido scallops paired with a vibrant, velvety edamame purée, elevated by a luxurious French-Japanese butter sauce with a spicy citrus kick.

Ingredients

Cooking Instructions

1. 01

   To make the edamame purée: Blanch the edamame in boiling salted water for 3 minutes, then immediately shock in ice water to preserve the vibrant green color. Drain thoroughly.

2. 02

   In a high-powered blender, combine the blanched edamame, heavy cream, 2 tablespoons of warm melted butter, and a pinch of salt. Blend on high until completely smooth. Pass through a fine mesh chinois for a velvety texture. Keep warm.

3. 03

   To make the Shiitake 'Soil': Sauté the finely minced shiitake mushrooms in toasted sesame oil over medium-low heat. Stir continuously until they are completely dehydrated, dark golden brown, and crispy. Drain on a paper towel and season lightly with sea salt.

4. 04

   To make the Yuzu-Kosho Beurre Blanc: In a small saucepan over medium heat, combine the minced shallot, sake, and mirin. Reduce until the liquid is almost entirely evaporated (about 1 tablespoon left). Reduce heat to the lowest setting.

5. 05

   Whisk in the remaining 8 tablespoons of cold, cubed butter, one cube at a time, allowing each to emulsify before adding the next. Once fully emulsified, remove from heat. Whisk in the yuzu-kosho and fresh yuzu juice. Strain through a fine sieve and keep in a warm place.

6. 06

   To sear the scallops: Ensure the scallops are bone-dry by patting them thoroughly with paper towels. Season both sides with flaky sea salt. Heat a heavy cast-iron skillet over high heat until smoking, then add a high-smoke-point oil (like grapeseed oil).

7. 07

   Place scallops in the pan and sear undisturbed for exactly 2 minutes to form a deep, golden crust. Flip, add a small pat of butter to the pan, baste for 30 seconds, and immediately transfer to a warm plate to rest.

8. 08

   To plate: Spoon a generous pool of warm edamame purée onto the center of each plate. Use the back of the spoon to elegantly drag the purée. Place three scallops along the purée. Spoon the warm Yuzu-Kosho Beurre Blanc around the plate. Garnish the scallops with the crispy shiitake soil and delicate micro shiso leaves.