Bincho-Seared Hokkaido Scallops with...Bincho-Seared Hokkaido Scallops with Miso-Sweet Corn Velouté and Sansho Gastrique

Plump sashimi-grade Hokkaido scallops delicately scorched over high heat, resting atop a silky white miso and sweet corn emulsion, balanced by a bright, tingly sansho gastrique and caramelized maitake clusters.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, simmer the fresh corn kernels in the dashi for 6 minutes until tender. Transfer to a high-speed blender with the shiro miso and blend on high until completely smooth. Emulsify by adding 30g of cold butter cube by cube. Pass through a fine chinois into a clean pan, season lightly, and hold warm at 60°C (140°F).

2. 02

   To prepare the gastrique, combine rice vinegar, hon-mirin, usukuchi soy sauce, and cracked sansho peppercorns in a small saucier. Bring to a gentle boil and reduce over low heat for 5 to 7 minutes until it coats the back of a spoon with a delicate, glossy syrup consistency. Strain and set aside.

3. 03

   Heat 15ml of grapeseed oil in a cast-iron skillet over high heat. Add the maitake clusters in a single layer and press lightly to maximize contact. Sear without moving for 2 minutes until deeply caramelized and crisp on the edges. Toss with remaining 10g butter and a pinch of fleur de sel, then drain on paper towels.

4. 04

   Thoroughly pat the scallops dry with paper towels and season the flat surfaces lightly with fleur de sel. Wipe the cast-iron skillet, heat the remaining 15ml grapeseed oil until shimmering and wisps of smoke appear. Place the scallops in the pan and sear undisturbed for 90 seconds to create an amber-golden crust. Turn and sear the reverse side for just 30 seconds to maintain a translucent, tender core.

5. 05

   To assemble, ladle a generous circular pool of the warm miso-sweet corn velouté into the center of four shallow warmed ceramic bowls. Artfully place three seared scallops across the emulsion. Interlock crisp maitake clusters between the scallops, delicately dot drops of the sansho gastrique around the velouté, and garnish each scallop with a leaf of micro purple shiso.