Szechuan-Crusted Scallops with Habanero-Yuzu...Szechuan-Crusted Scallops with Habanero-Yuzu Emulsion

Pan-seared U10 scallops dusted with toasted Szechuan peppercorns, served over a velvet white corn puree and finished with a sharp, fiery habanero-yuzu reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the spicy base: Cook the white corn grits according to package directions using a mix of water and cream. Once tender and creamy, fold in half of the ground Szechuan peppercorns and keep warm over a bain-marie.

2. 02

   Create the emulsion: In a small saucepan, sweat the minced habanero in a teaspoon of butter over low heat for 2 minutes to release capsaicin. Add yuzu juice and reduce by half. Remove from heat and vigorously whisk in the remaining chilled butter one cube at a time until a glossy, thick emulsion forms. Strain through a fine-mesh chinois and set aside in a warm spot.

3. 03

   Temper and season: Pat the scallops extremely dry with paper towels. Season the top side with Maldon salt and the remaining ground Szechuan peppercorns, pressing the spice into the flesh.

4. 04

   The Sear: Heat grapeseed oil in a cast-iron skillet over high heat until it reaches the smoking point. Place scallops seasoned-side down. Sear undisturbed for 2 minutes until a deep, caramelized golden-brown crust forms. Flip and sear the other side for only 30-45 seconds to ensure a medium-rare center.

5. 05

   Plating: Swipe a generous spoonful of the corn puree across a warmed slate or plate. Arrange three scallops atop the puree. Artfully drizzle the habanero-yuzu emulsion around the perimeter and garnish with chili threads for elevated heat and texture.