Seared Scallops with Calabrian...Seared Scallops with Calabrian Chili & Yuzu Kosho Emulsion

Pan-seared day-boat scallops served over a smoky sweet corn purée, finished with a vibrant spicy-citrus emulsion and crispy 'Nduja crumble.

Ingredients

Cooking Instructions

1. 01

   Char the shucked corn ears directly over an open gas flame or on a hot grill pan until lightly blackened in spots. Slice the kernels off the cob.

2. 02

   In a small saucepan, combine the charred corn kernels with 50g of butter and the heavy cream. Simmer gently over medium-low heat for 8 minutes. Transfer to a high-speed blender and process until completely smooth. Pass through a fine chinois sieve, season with salt, and keep warm.

3. 03

   In a separate small skillet, render the 'Nduja over medium heat until it melts and begins to sizzle. Stir in the sourdough breadcrumbs, tossing to coat in the spicy fat. Toast until golden and crispy (about 3 minutes). Transfer to paper towels to drain.

4. 04

   To make the emulsion, whisk together the Calabrian chili paste, yuzu kosho, and lime juice in a small bowl. Gently warm the mixture, then vigorously whisk in the remaining 50g of cold, cubed butter one piece at a time until a glossy, emulsified spicy sauce forms. Keep warm but do not boil.

5. 05

   Thoroughly pat the scallops dry with paper towels. Season generously with flaky sea salt. Heat a heavy cast-iron skillet over high heat with grapeseed oil until just smoking. Add scallops and sear undisturbed for 2 minutes to form a deep golden-brown crust.

6. 06

   Flip the scallops, cook for another 30 seconds, then immediately remove from heat to prevent overcooking.

7. 07

   To plate, spoon a pool of the warm corn purée onto the center of each plate. Arrange three scallops on top. Drizzle the spicy Calabrian-Yuzu emulsion around the purée, scatter the crispy 'Nduja crumble over the scallops, and garnish with micro-greens.