Yuzu-Koshu Glazed Hokkaido Scallops...Yuzu-Koshu Glazed Hokkaido Scallops with Shiso Emulsion

Pan-seared jumbo Hokkaido scallops paired with a citrusy, spicy yuzu-koshu beurre blanc, complemented by crisp lotus root and a vibrant shiso-infused oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch 8 shiso leaves in boiling water for 10 seconds, then shock in ice water. Pat dry and blend with 80ml grapeseed oil until bright green. Strain through a coffee filter and set aside.

2. 02

   Fry the lotus root: Heat a small amount of oil to 160°C (320°F). Fry the thin lotus root slices until golden and crisp. Drain on paper towels and season lightly with salt.

3. 03

   Make the beurre blanc: In a small saucepan, combine minced shallot, sake, and mirin. Reduce over medium heat until only 1 tablespoon of liquid remains. Reduce heat to low.

4. 04

   Whisk in the chilled butter one cube at a time, emulsifying constantly to create a thick, glossy sauce. Stir in the yuzu-koshu. Keep warm in a thermos or over a very faint water bath (do not boil).

5. 05

   Sear the scallops: Pat scallops extremely dry. Season with salt. Heat a heavy stainless steel pan with remaining oil until smoking. Sear scallops for 90 seconds on one side until a deep golden crust forms. Flip and sear for 30 seconds. Remove immediately.

6. 06

   Assemble: Spoon the yuzu-koshu beurre blanc onto the center of warmed plates. Place three scallops on top. Dot the sauce with shiso oil. Garnish with lotus root chips and the remaining fresh shiso (julienned).