Miso-Maple Hokkaido Scallops with...Miso-Maple Hokkaido Scallops with Wasabi-Cauliflower Emulsion

Exquisite pan-seared scallops glazed with a savory-sweet miso reduction, served atop a velvety wasabi-infused cauliflower purée and finished with fermented black garlic earth.

Ingredients

Cooking Instructions

1. 01

   To create the emulsion: Simmer the cauliflower florets in heavy cream and a pinch of salt over medium heat until very tender. Transfer to a high-speed blender, add the wasabi paste, and process until perfectly smooth. Pass through a fine-mesh chinois and keep warm.

2. 02

   Prepare the black garlic soil: Finely mince the black garlic cloves and spread the paste onto a silicone baking mat. Bake at 120°C (250°F) for 15 minutes until dehydrated, then crumble into a fine 'soil' texture.

3. 03

   Whisk the white miso and maple syrup with a splash of warm water in a small bowl to create the glaze.

4. 04

   Pat the scallops extremely dry using paper towels. Season lightly with sea salt. Heat a stainless steel pan over high heat with a tablespoon of neutral oil until shimmering.

5. 05

   Place scallops in the pan and sear for 90-120 seconds without moving them to develop a deep golden-brown crust. Flip the scallops.

6. 06

   Immediately add the cubed butter and the miso-maple glaze to the pan. As the butter foams, tilt the pan and continuously baste the scallops with the glaze for another 45 seconds. Remove from heat immediately.

7. 07

   To plate: Swipe a generous spoonful of the wasabi-cauliflower emulsion across each warmed plate. Arrange three scallops atop the purée. Garnish with black garlic soil, finger lime pearls, and micro shiso.