Miso-Butter Basted Scallops with...Miso-Butter Basted Scallops with Truffled Edamame Purée and Yuzu-Dashi Consommé

A refined fusion of Japanese textures and French technique, featuring perfectly seared Hokkaido scallops, earthy edamame, and a bright citrus-infused broth.

Ingredients

Cooking Instructions

1. 01

   Prepare the Dashi: In a small saucepan, combine 2 cups water and kombu. Bring to a simmer (do not boil), then remove kombu. Add katsuobushi, steep for 3 minutes, and strain through a fine-mesh sieve lined with cheesecloth. Season with mirin and yuzu juice. Keep warm.

2. 02

   Create the Edamame Purée: Blanch edamame in boiling salted water for 4 minutes. Drain and immediately transfer to a high-speed blender with heavy cream and truffle oil. Process until ultra-smooth. Pass through a chinois (fine sieve). Season with salt and keep warm.

3. 03

   Sear the Scallops: Pat scallops completely dry with paper towels. Season lightly with salt. Heat grapeseed oil in a heavy stainless steel pan over high heat until just smoking. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden crust forms.

4. 04

   Miso-Butter Baste: Flip the scallops. Reduce heat to medium and add the butter and miso. Once the butter foams, use a spoon to continuously baste the scallops with the miso-butter for 1 minute. Remove scallops from pan and rest for 30 seconds.

5. 05

   Plating: Place a generous spoonful of edamame purée in the center of two shallow bowls. Arrange three scallops atop the purée. Carefully pour the yuzu-dashi consommé around the base. Garnish with lotus root chips and micro-shiso if available.

6. 06

   Final Touch: Finish with a few drops of the remaining miso butter from the pan into the broth for an artisanal broken-sauce effect.