Inferno-Glazed Scallops with Kimchi...Inferno-Glazed Scallops with Kimchi Emulsion and Chorizo Crumble

Pan-seared U10 scallops glazed with a fermented habanero reduction, served over a silky kimchi-infused butter emulsion and finished with smoky chorizo soil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Inferno Glaze: In a small heavy-bottomed saucepan, combine the honey, rice vinegar, and minced habanero. Simmer over low heat until the mixture reduces to a thick, syrupy glaze. Set aside in a warm area.

2. 02

   Make the Chorizo Crumble: Place the diced chorizo in a cold skillet and bring to medium heat. Fry until the fat has rendered and the chorizo is very crisp. Drain on paper towels, then pulse briefly in a spice grinder to achieve a coarse 'soil' texture.

3. 03

   Create the Kimchi Emulsion: In a clean saucepan, bring the kimchi juice and heavy cream to a simmer. Reduce by half. Lower the heat and gradually whisk in 60g of the chilled butter, one cube at a time, until a thick, glossy emulsion forms. Keep warm (do not boil).

4. 04

   Sear the Scallops: Pat the scallops extremely dry with paper towels and season only with fine sea salt. Heat grapeseed oil in a cast-iron skillet until smoking. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

5. 05

   Glaze and Finish: Flip the scallops. Immediately add the remaining butter and the habanero glaze to the pan. Use a spoon to baste the scallops with the bubbling spicy butter for exactly 45 seconds. Remove from heat.

6. 06

   Plating: Spoon a generous pool of the Kimchi Emulsion onto the center of two warmed plates. Place three scallops atop the sauce. Sprinkle the Chorizo Crumble over the scallops and garnish with micro-cilantro.