Szechuan Peppercorn Crusted Scallops...Szechuan Peppercorn Crusted Scallops with Fermented Chili Beurre Blanc

Pan-seared U-10 scallops dusted with toasted Szechuan peppercorns, served over a velvety fermented chili-infused butter sauce and garnished with crisp lotus root.

Ingredients

Cooking Instructions

1. 01

   For the garnish: Heat 1 tbsp grapeseed oil in a small pan. Fry lotus root slices until golden and crisp. Drain on paper towels and season with a pinch of salt.

2. 02

   For the Beurre Blanc: In a small saucepan, sauté minced shallots until translucent. Add white wine and reduce by two-thirds.

3. 03

   Whisk in the fermented chili paste and heavy cream. Reduce heat to low.

4. 04

   Vigorously whisk in cold butter one cube at a time to create a stable emulsion. Strain through a fine-mesh chinois and keep warm in a bain-marie (do not allow to boil).

5. 05

   Pat scallops extremely dry with paper towels. Season the top side heavily with the ground Szechuan peppercorns and a touch of sea salt.

6. 06

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

7. 07

   Place scallops crust-side down in the pan. Sear for 2 minutes without moving them to develop a hard, aromatic crust. Flip and sear for an additional 45 seconds.

8. 08

   To serve, spoon a pool of chili beurre blanc onto the center of a warmed plate. Arrange three scallops atop the sauce. Garnish with lotus chips and micro-cilantro.