Habanero-Glazed Sea Scallops with...Habanero-Glazed Sea Scallops with Fermented Chili Emulsion & Chorizo Earth

A sophisticated exploration of heat: pan-seared U10 scallops glazed in a complex spicy-sweet habanero reduction, served over a silky yuzu-chili emulsion and finished with a smoky, spicy chorizo crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chorizo Earth: In a small pan over medium heat, render the diced chorizo until completely crisp. Drain on paper towels, let cool, and pulse in a spice grinder until it reaches a coarse sand texture.

2. 02

   Create the Chili Emulsion: In a tall beaker, combine the egg yolk, yuzu juice, and yuzu kosho. Using an immersion blender, slowly drizzle in the grapeseed oil in a thin stream to create a thick, stable emulsion. Season with a pinch of sea salt and set aside at room temperature.

3. 03

   Develop the Spicy Glaze: In a small saucepan, combine the minced habanero, honey, and rice vinegar. Simmer over low heat for 5 minutes until syrupy and infused. Strain through a fine-mesh sieve to remove solids, keeping the clear spicy liquid.

4. 04

   Prepare the Scallops: Pat scallops completely dry with paper towels. Season only the top and bottom with a touch of sea salt. Heat a heavy-bottomed stainless steel pan over high heat with a splash of grapeseed oil.

5. 05

   Sear and Baste: Once the pan is smoking slightly, add the scallops. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops, add the butter to the pan, and baste with the foaming butter for 45 seconds. Remove from the pan immediately.

6. 06

   Assembly: Brush the top of each seared scallop with the habanero glaze. Place a generous swipe of the yuzu emulsion on each of four warmed plates. Arrange three scallops on the emulsion, sprinkle the chorizo earth around the base, and garnish with micro-cilantro.