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Charred Scallops with Szechuan...Charred Scallops with Szechuan Peppercorn Crust & Fermented Chili-Yuzu Glaze

Name: Charred Scallops with Szechuan Peppercorn Crust & Fermented Chili-Yuzu Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 6 jumbo U-10 sea scallops, adductor muscle removed; 2 tsp whole Szechuan peppercorns, toasted; 1 tsp Maldon sea salt; 2 tbsp grapeseed oil for high-heat searing; 1 tbsp premium fermented red chili paste (Doubanjiang); 2 tbsp fresh yuzu juice; 1 tsp Manuka honey; 1 tbsp cold unsalted cultured butter; 1 Fresno chili, shaved into paper-thin rounds; 4 fresh green shiso leaves, chiffonade

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Cuisine

Modern Asian Fusion

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Servings

⏱

Prep Time

30 mins

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Cook Time

15 mins

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Difficulty

Hard

Pristine U-10 scallops crusted with toasted Szechuan peppercorns, served over a complex fermented chili reduction with a bright yuzu finish.

Modern Asian FusionHard

Ingredients

•6 jumbo U-10 sea scallops, adductor muscle removed

•2 tsp whole Szechuan peppercorns, toasted

•1 tsp Maldon sea salt

•2 tbsp grapeseed oil for high-heat searing

•1 tbsp premium fermented red chili paste (Doubanjiang)

•2 tbsp fresh yuzu juice

•1 tsp Manuka honey

•1 tbsp cold unsalted cultured butter

•1 Fresno chili, shaved into paper-thin rounds

•4 fresh green shiso leaves, chiffonade

Cooking Instructions

01
Toast the Szechuan peppercorns in a dry pan until fragrant, then grind coarsely with the sea salt using a mortar and pestle.
02
In a small reduction pan, whisk together the fermented chili paste, yuzu juice, and honey. Bring to a simmer over low heat for 3 minutes until slightly thickened. Set aside.
03
Pat the scallops extremely dry with paper towels. Season only the top surface of each scallop generously with the Szechuan pepper-salt blend.
04
Heat grapeseed oil in a heavy-bottomed stainless steel or cast-iron skillet until wisps of smoke appear.
05
Place scallops seasoned-side down into the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for 30 seconds.
06
Add the cold butter to the pan, let it foam, and baste the scallops for the final 30 seconds of cooking.
07
To plate, spoon a vibrant circle of the chili-yuzu glaze onto the center of a warmed plate. Place three scallops atop the glaze.
08
Garnish with shaved Fresno chili rounds and shiso chiffonade for a fresh, aromatic finish.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023