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

Name: Szechuan Peppercorn Crusted Scallops with Fermented Chili-Honey Glaze
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 6 extra-large U-10 dry-packed scallops; 2 tbsp Szechuan peppercorns, toasted and coarsely ground; 300g parsnips, peeled and chopped; 100ml high-quality heavy cream; 50g chilled unsalted cultured butter; 1 tbsp fermented red chili paste (Gochanjang or artisanal sambal); 2 tbsp organic wildflower honey; 1 tbsp seasoned rice vinegar; 1 Thai bird's eye chili, finely minced; 2 tbsp grapeseed oil for searing

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Cuisine

Modern Fusion

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Hard

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.

Modern FusionHard

Ingredients

•6 extra-large U-10 dry-packed scallops

•2 tbsp Szechuan peppercorns, toasted and coarsely ground

•300g parsnips, peeled and chopped

•100ml high-quality heavy cream

•50g chilled unsalted cultured butter

•1 tbsp fermented red chili paste (Gochanjang or artisanal sambal)

•2 tbsp organic wildflower honey

•1 tbsp seasoned rice vinegar

•1 Thai bird's eye chili, finely minced

•2 tbsp grapeseed oil for searing

Cooking Instructions

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.
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.
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.
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.
05
Flip the scallops, add the remaining 20g of butter to the pan, and baste for 45 seconds. The center should remain medium-rare.
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.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023