Bincho-Seared Hokkaido Scallops with...Bincho-Seared Hokkaido Scallops with Smoked Dashi Velouté and Shiso Oil

Sashimi-grade Hokkaido scallops delicately caramelized over high heat, set atop a velvety smoked dashi emulsion, brightened with crisp compressed nashi pear and aromatic herb-infused shiso oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch the green shiso leaves in boiling salted water for 5 seconds, shock immediately in an ice bath, and squeeze out all excess moisture. Blend on high speed with grapeseed oil for 3 minutes until vivid green. Pass through an ultra-fine coffee filter without pressing; reserve chilled.

2. 02

   Compress the pear: Toss the finely brunoised Nashi pear with yuzu juice and a tiny pinch of fine sea salt. Place in a vacuum bag and seal at maximum vacuum to compress the cells, turning the pear translucent and intensely crisp. Chill until service.

3. 03

   Create the smoked dashi velouté: Bring the kombu dashi, white shoyu, and hon-mirin to a gentle simmer in a saucier. Reduce by one-third to concentrate the umami. Remove from heat, let cool slightly to 65°C, then emulsify by mounting with the cold cubed butter using an immersion blender until a glossy, aerated froth forms.

4. 04

   Sear the scallops: Thoroughly dry the Hokkaido scallops on paper towels. Season one flat side with a light touch of smoked salt. Heat a heavy-bottomed cast iron pan (or plancha) over high heat until smoking hot. Add a few drops of neutral oil and sear the seasoned side of the scallops undisturbed for 90 seconds until a deep, amber-golden crust forms while the center remains translucent. Flip briefly for 15 seconds, then immediately transfer to a warm rest plate.

5. 05

   Plate the dish: Pour a pool of warm smoked dashi velouté into the center of four shallow ceramic bowls. Dot vibrant drops of shiso oil into the broth. Arrange three seared scallops crusted-side up in each bowl. Crown each scallop with compressed yuzu-nashi pear and delicate micro red shiso leaves. Serve immediately.