Gochujang-Glazed Scallops with Chorizo-Apple...Gochujang-Glazed Scallops with Chorizo-Apple Relish and Yuzu-Chili Emulsion

Succulent U-10 scallops seared to a golden crust, complemented by the smoky heat of Spanish chorizo and a velvet-smooth fermented chili beurre blanc.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops extremely dry with paper towels and season only the top side with a tiny pinch of salt. Refrigerate uncovered for 10 minutes to further dry the surface.

2. 02

   In a small saucepan over medium heat, render the diced chorizo until crispy. Remove the chorizo with a slotted spoon, leaving the reddish oil in the pan. Toss the crispy chorizo with the diced apple and half of the sliced bird's eye chili; set aside.

3. 03

   In the same saucepan, add the minced shallots and cook until translucent. Deglaze with white wine and reduce by three-quarters until syrupy.

4. 04

   Whisk the Gochujang into the wine reduction. Reduce heat to low and whisk in the cold cubed butter one piece at a time to create a mounted emulsion (beurre blanc). Stir in the yuzu juice and keep in a warm spot (do not boil).

5. 05

   Heat a heavy stainless steel or cast iron skillet over high heat with grapeseed oil until shimmering and just starting to smoke.

6. 06

   Place scallops seasoned-side down. Press lightly with a weight or spatula to ensure even contact. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and kiss the other side for 30 seconds.

7. 07

   Pool the Gochujang emulsion in the center of two warmed plates. Place three scallops atop the sauce. Spoon the chorizo-apple relish over the scallops. Garnish with remaining chili slices, micro-cilantro, and a touch of Maldon salt.