Yuzu-Miso Seared Hokkaido Scallops...Yuzu-Miso Seared Hokkaido Scallops with Edamame Silk and Shiso Infusion

A sophisticated interplay of oceanic sweetness and citrus brightness, featuring ultra-smooth edamame purée, nutty brown-butter miso, and a vibrant herb-infused oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, immediately shock in ice water, squeeze dry, and blend with grapeseed oil for 2 minutes. Strain through a coffee filter until clear and vibrant green.

2. 02

   Create the Edamame Silk: Boil edamame in salted water until tender (5 mins). Drain and blend with heavy cream until completely smooth. Pass the mixture through a fine-mesh chinois for a professional, silken texture. Season with salt.

3. 03

   Make the Yuzu-Miso Beurre Noisette: In a light-colored saucepan, melt butter over medium heat until the milk solids turn golden brown and smell nutty. Remove from heat, whisk in the white miso and yuzu juice until emulsified and smooth.

4. 04

   Fry Lotus Crisps: Flash-fry the thinly sliced lotus root in 350°F oil until golden and translucent. Drain on paper towels and season lightly with salt.

5. 05

   Sear the Scallops: Pat scallops extremely dry. Season with Fleur de Sel. Heat a cast-iron pan until smoking point. Add a teaspoon of oil and sear scallops for 2 minutes without moving them to develop a deep golden crust. Flip and cook for 30 seconds more.

6. 06

   Plating: Spoon a generous swipe of edamame silk onto a chilled ceramic plate. Arrange four scallops on the purée. Drizzle the yuzu-miso butter over the scallops. Finish with precision drops of shiso oil and top each scallop with a lotus crisp.