Miso-Glazed Hokkaido Scallops with...Miso-Glazed Hokkaido Scallops with Silk Edamame Velouté

Pan-seared jumbo scallops finished with a bright yuzu-miso reduction, served over a velvet edamame emulsion and drizzled with hand-pressed shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch shiso leaves in boiling water for 10 seconds, then shock in an ice bath. Squeeze out all moisture, blend with 80ml grapeseed oil until vibrant green, and strain through a coffee filter or fine chinois.

2. 02

   Create the Edamame Velouté: Simmer edamame in salted water for 5 minutes until tender. Drain and blend immediately with heavy cream and 15g of cold butter until perfectly smooth. Pass through a fine-mesh sieve and keep warm.

3. 03

   Prepare the Glaze: In a small saucepan over low heat, whisk together miso paste, mirin, and yuzu juice until combined. Emulsify with a splash of water if too thick; set aside.

4. 04

   Sear the Scallops: Pat scallops extremely dry with paper towels and season with a touch of fine salt. Heat remaining grapeseed oil in a stainless steel pan over high heat until just smoking. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden crust forms.

5. 05

   Finish Scallops: Flip the scallops, add the remaining 15g of butter to the pan, and baste for 30 seconds while spooning the hot butter over the scallops. Remove from heat immediately.

6. 06

   Plating: Spoon a generous circle of edamame velouté onto the center of warmed plates. Arrange three scallops atop the puree. Lightly brush the tops with the miso-yuzu glaze. Drizzle shiso oil around the base and garnish with micro-greens and a few flakes of Maldon salt.