Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Smoked Bone Marrow Butter & Umami Dust

Luxurious U10 scallops perfectly seared and topped with a rich, smoky bone marrow emulsion, balanced by bright pickled shimeji and an earthy sea-forest dust.

Ingredients

Cooking Instructions

1. 01

   Prepare the Umami Dust by pulsing the toasted nori and dried shiitake in a high-speed spice grinder until a fine powder forms. Pass through a fine mesh sieve and set aside.

2. 02

   In a small saucepan, bring the rice vinegar and mirin to a simmer. Pour the hot liquid over the shimeji mushrooms and let them steep for at least 20 minutes to quick-pickle.

3. 03

   Whip the softened cultured butter with the sieved bone marrow and a touch of smoked salt until light and aerated. Transfer to a piping bag with a small plain nozzle.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top side with a tiny pinch of sea salt.

5. 05

   Heat a heavy stainless steel skillet over high heat with grapeseed oil until it begins to shimmer. Place scallops salted-side down and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip the scallops, add a small knob of the marrow butter to the pan, and baste for 30 seconds. Immediately remove scallops from the pan to a warm plate.

7. 07

   To plate, place two scallops on a warm ceramic plate. Pipe a precise sphere of the marrow butter onto each scallop. Top with three pickled shimeji mushrooms, a generous dusting of umami powder, and micro-shiso.