Szechuan Peppercorn Crusted Scallops...Szechuan Peppercorn Crusted Scallops with Fermented Chili-Honey Glaze

Ultra-premium U-10 scallops crusted in toasted Szechuan peppercorns, served over a velvet parsnip purée and finished with a complex, fermented chili-honey reduction.

Ingredients

Cooking Instructions

1. 01

   Simmer parsnips in heavy cream and a pinch of salt until tender. Transfer to a high-speed blender with 30g of butter and process until completely smooth. Pass through a chinois for a silken texture; keep warm.

2. 02

   In a small saucepan, whisk together the fermented chili paste, honey, rice vinegar, and minced Thai chili. Simmer over low heat for 4-5 minutes until the glaze thickens slightly. Set aside.

3. 03

   Remove the tough abductor muscle from the scallops. Pat them bone-dry with paper towels. Season one side heavily with the crushed Szechuan peppercorns and a touch of sea salt, pressing firmly to adhere.

4. 04

   Heat a stainless steel skillet over high heat with grapeseed oil until shimmering. Place scallops crust-side down. Sear undisturbed for 2 minutes until a golden-brown spice crust forms.

5. 05

   Flip the scallops, add the remaining 20g of butter to the pan, and baste for 45 seconds. The center should remain medium-rare.

6. 06

   Swipe a generous spoonful of parsnip purée onto a warmed plate. Arrange three scallops atop the purée. Drizzle the fermented chili-honey glaze around the plate and garnish with micro-greens or shaved chili curls.