Szechuan-Kissed Scallops with Habanero-Honey...Szechuan-Kissed Scallops with Habanero-Honey Gastrique

Pan-seared U10 scallops served over a velvet-smooth smoked parsnip puree, drizzled with a bright, fermented habanero gastrique and finished with toasted Szechuan peppercorn dust.

Ingredients

Cooking Instructions

1. 01

   Place diced parsnips in a pot of salted water; boil until completely tender. Drain and transfer to a high-speed blender.

2. 02

   Emulsify the parsnips with heavy cream and smoked sea salt until the texture is a silky, velvet-like puree. Keep warm.

3. 03

   In a small stainless steel saucepan, combine rice wine vinegar, honey, and minced habaneros. Bring to a simmer and reduce by half until the liquid coats the back of a spoon.

4. 04

   Toast Szechuan peppercorns in a dry skillet over medium heat until fragrant, then pulverize into a fine dust using a spice grinder or mortar.

5. 05

   Ensure scallops are bone-dry. Season with salt. Heat a cast-iron skillet with grapeseed oil until wisps of smoke appear.

6. 06

   Sear scallops for 90 seconds without moving them to develop a deep golden crust. Flip, add the butter, and baste for 60 seconds.

7. 07

   Plate by creating a circular base of parsnip puree. Position three scallops on top, drizzle the habanero gastrique around the plate, and finish with a delicate dusting of Szechuan powder.