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Yuzu-Scented Scallops with Black...Yuzu-Scented Scallops with Black Garlic Emulsion & Shiso-Apple Slaw

Name: Yuzu-Scented Scallops with Black Garlic Emulsion & Shiso-Apple Slaw
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Ingredients: 6 large Hokkaido Sea Scallops (U-10 size); 4 cloves of fermented black garlic; 30 ml fresh Yuzu juice, divided; 15 ml premium Mirin; 100 ml Grapeseed oil for emulsion; 4 fresh Shiso leaves, chiffonade; 1/2 Granny Smith apple, julienned; 30 g high-quality unsalted butter; Maldon sea salt to taste; Micro-cilantro for plating

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Cuisine

Japanese Fusion

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Servings

⏱

Prep Time

45 mins

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Cook Time

15 mins

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Difficulty

Hard

A sophisticated harmony of sweet Hokkaido scallops, fermented black garlic richness, and the vibrant acidity of yuzu and crisp green apple.

Japanese FusionHard

Ingredients

•6 large Hokkaido Sea Scallops (U-10 size)

•4 cloves of fermented black garlic

•30 ml fresh Yuzu juice, divided

•15 ml premium Mirin

•100 ml Grapeseed oil for emulsion

•4 fresh Shiso leaves, chiffonade

•1/2 Granny Smith apple, julienned

•30 g high-quality unsalted butter

•Maldon sea salt to taste

•Micro-cilantro for plating

Cooking Instructions

01
Prepare the black garlic emulsion: Place black garlic cloves, 15ml yuzu juice, and mirin in a high-speed blender. Process until smooth.
02
While the blender is running on low, slowly drizzle in the grapeseed oil until a thick, mayonnaise-like consistency is achieved. Season with a pinch of salt and set aside.
03
For the slaw, toss the julienned apple and shiso chiffonade with the remaining 15ml of yuzu juice to maintain brightness and prevent browning.
04
Pat the scallops extremely dry with paper towels. Season only the top side with Maldon salt just before cooking.
05
Heat a heavy-bottomed stainless steel pan over high heat. Add a splash of oil. When shimmering, place scallops salted-side down.
06
Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops, add butter to the pan, and baste the scallops with the foaming butter for 30 seconds.
07
Remove scallops immediately to a warm plate. To serve, spoon a vibrant dot of black garlic emulsion on the plate, place a scallop on top, and crown with the apple-shiso slaw and micro-cilantro.

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