Sichuan-Spiced Scallops with Fermented...Sichuan-Spiced Scallops with Fermented Chili-Nectarine Gastrique

Pan-seared U-10 diver scallops dusted with toasted Sichuan peppercorns, served over a complex fermented habanero and nectarine reduction, finished with crispy guanciale and micro-cilantro.

Ingredients

Cooking Instructions

1. 01

   In a cold sauté pan, add the diced guanciale and render over medium-low heat until crispy. Remove the solids with a slotted spoon and reserve the rendered fat in the pan.

2. 02

   To create the gastrique, combine the nectarine puree, champagne vinegar, honey, and fermented habanero paste in a small saucepan. Reduce over medium heat until the liquid coats the back of a spoon (syrupy consistency). Whisk in 10g of cold butter to emulsify and set aside in a warm place.

3. 03

   Pat the scallops extremely dry with paper towels. Season one side generously with the ground Sichuan peppercorns and a touch of sea salt.

4. 04

   Heat the reserved guanciale fat over high heat until wisps of smoke appear. Add the scallops, seasoned side down. Sear undisturbed for 90 seconds to create a deep golden-brown crust.

5. 05

   Add the remaining 20g of butter to the pan. Flip the scallops and baste with the foaming butter for an additional 45 seconds. The center should remain translucent (medium-rare).

6. 06

   To plate, spoon a vibrant circle of the chili-nectarine gastrique onto the center of each plate. Arrange three scallops on top of the sauce.

7. 07

   Garnish with the crispy guanciale bits, micro-cilantro, and a final sprinkle of Sichuan dust. Serve immediately.