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

Pan-seared sashimi-grade Hokkaido scallops served over a velvety, vibrant edamame-wasabi purée, finished with a bright, emulsified yuzu-kosho beurre blanc and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the quick-pickled mushrooms: In a small bowl, whisk together the rice vinegar, sugar, and 1/2 teaspoon of kosher salt until fully dissolved. Add the shimeji mushrooms and let them compress and pickle at room temperature for at least 20 minutes.

2. 02

   Make the edamame purée: Blanch the edamame in a pot of boiling, heavily salted water for 4 minutes until very tender. Drain and immediately transfer the hot edamame to a high-speed blender with 2 tablespoons of softened butter, heavy cream, wasabi paste, and a pinch of salt. Blend on high until completely smooth and velvety. Pass through a fine-mesh tamis/sieve and keep warm.

3. 03

   Build the beurre blanc base: In a small heavy-bottomed saucepan over medium heat, combine the minced shallot, sake, and mirin. Simmer until the liquid has reduced to a glaze (about 1 tablespoon of liquid remaining).

4. 04

   Emulsify the sauce: Reduce the heat to the lowest setting. Whisking constantly, add the cold cubed butter one piece at a time, allowing each piece to melt and emulsify before adding the next. Once all the butter is incorporated and the sauce is creamy, remove from heat. Whisk in the yuzu juice and yuzu-kosho. Strain through a fine-mesh sieve into a warm thermal container to keep stable.

5. 05

   Sear the scallops: Thoroughly pat the scallops dry with paper towels (essential for a perfect crust). Season both sides with kosher salt. Heat the grapeseed oil in a heavy cast-iron skillet over high heat until just beginning to smoke. Add the scallops and sear without moving for 90 seconds to develop a deep, golden-brown crust. Flip and sear the other side for only 30 seconds. Transfer immediately to a paper towel-lined plate to rest for 1 minute.

6. 06

   Assemble and plate: Spoon a generous pool of the warm edamame-wasabi purée onto the center of four pre-warmed plates. Arrange three seared scallops on top of the purée. Artfully spoon the yuzu-kosho beurre blanc around the plate. Garnish with drained pickled shimeji mushrooms and micro-shiso leaves. Finish each scallop with a touch of fleur de sel.