Sichuan-Spiced Scallops with Yuzu-Kosho...Sichuan-Spiced Scallops with Yuzu-Kosho Beurre Blanc

Pan-seared U-10 diver scallops dusted with toasted Sichuan peppercorns, served with a velvety, spicy citrus-infused butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Pat scallops extremely dry with paper towels; any moisture will prevent the proper Maillard reaction. Season the presentation side with the toasted Sichuan peppercorn dust and a fine pinch of salt.

2. 02

   In a small heavy-bottomed saucepan, combine the minced shallot and white wine. Reduce over medium heat until the liquid is reduced to a syrupy consistency (approx. 1 tablespoon).

3. 03

   Whisk in the heavy cream and bring to a simmer. Reduce the heat to the lowest setting.

4. 04

   Emulsify the sauce by whisking in the cold butter one cube at a time. Move the pan on and off the heat to maintain a temperature that melts the butter without breaking the emulsion. Once all butter is incorporated, whisk in the yuzu kosho for the spicy, citrus kick.

5. 05

   Strain the sauce through a fine-mesh chinois to remove shallots, then keep warm in a bain-marie (do not allow to boil).

6. 06

   Heat a stainless steel skillet over high heat until it begins to smoke slightly. Add the grapeseed oil.

7. 07

   Carefully place scallops seasoned-side down. Press lightly with a spatula to ensure full contact. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

8. 08

   Flip the scallops and sear for exactly 45 seconds to finish the interior to a perfect medium-rare (translucent center).

9. 09

   Pool the yuzu-kosho beurre blanc on warmed plates, arrange three scallops on each, and garnish with micro-cilantro.