Bincho-Seared Hokkaido Scallops with...Bincho-Seared Hokkaido Scallops with Dashi-Parsnip Velouté & Brown Butter XO

Pan-seared sashimi-grade scallops resting on a silky dashi-infused parsnip cream, dressed with an umami-packed housemade brown butter XO sauce and vibrant shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch fresh shiso leaves in salted boiling water for 5 seconds, shock immediately in ice water, squeeze completely dry, then blend on high with grapeseed oil for 3 minutes until warm. Strain through an ultra-fine mesh or coffee filter and chill over ice.

2. 02

   Craft the Brown Butter XO: Melt 50g of butter in a small saucepan over medium heat until it foams and forms nutty amber milk solids. Add the shallots, garlic, chili, hydrated shredded conpoy, and dried shrimp. Fry gently on low heat until crisp and intensely aromatic (6-8 minutes). Deglaze with Shaoxing wine and light soy sauce, then set aside.

3. 03

   Make the Dashi-Parsnip Velouté: In a small pot, simmer the sliced parsnip in ichiban dashi until tender (about 12 minutes). Transfer solids and cooking liquid to a high-speed blender with heavy cream and 10g cold butter. Purée on high speed until glassy and velvety. Pass through a fine chinois and season with fine sea salt.

4. 04

   Prep the Scallops: Thoroughly pat scallops dry with paper towels. Lightly score a shallow diamond crosshatch pattern on one side of each scallop. Season lightly with fine sea salt.

5. 05

   Sear the Scallops: Heat a heavy cast-iron pan with 1 tablespoon of neutral oil until shimmering. Place scallops scored-side down and sear undisturbed for 90 seconds until a deep, crisp golden crust develops. Flip, add remaining 15g butter, and baste for just 30 seconds. Remove immediately to preserve a warm, translucent center. Dust with a whisper of sansho pepper.

6. 06

   Assembly: Pool the warm Dashi-Parsnip Velouté into the wells of four heated coupe plates. Split the velouté with drops of vibrant green shiso oil. Place three seared scallops atop the velouté, crown each with a spoonful of the crunchy Brown Butter XO, and scatter with fresh finger lime pearls.