Hellfire Scallops with Passionfruit-X.O....Hellfire Scallops with Passionfruit-X.O. Gastrique & Calabrian Foam

A sophisticated balance of searing heat and tropical acidity, featuring pan-seared U-10 scallops atop a complex spicy gastrique with a light, airy chili-infused foam.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, combine the passionfruit pulp, minced Thai chilies, and X.O. sauce. Reduce by half until a syrupy gastrique consistency is reached. Whisk in 15g of cold butter to emulsify. Keep warm.

2. 02

   In a separate small pot, heat the heavy cream and Calabrian chili paste until simmering. Remove from heat, add soy lecithin, and use an immersion blender to create a stable, airy foam on the surface. Set aside.

3. 03

   Pat scallops extremely dry with paper towels. Season only the top and bottom with fine sea salt.

4. 04

   Heat grapeseed oil in a cast-iron skillet over high heat until just smoking. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

5. 05

   Flip the scallops, add the remaining 15g of butter to the pan, and baste for 30 seconds. Remove immediately to prevent overcooking; the center should remain translucent.

6. 06

   To plate, spoon a vibrant circle of the passionfruit-X.O. gastrique onto the center of the plate. Place three scallops atop the sauce.

7. 07

   Carefully spoon the Calabrian chili foam over the scallops. Garnish with a dusting of Espelette pepper and serve immediately.