Miso-Butter Glazed Hokkaido Scallops...Miso-Butter Glazed Hokkaido Scallops with Yuzu-Pea Emulsion

Pan-seared U10 scallops glazed with umami-rich white miso butter, served over a silky yuzu-infused sweet pea purée and finished with crispy lotus root and micro-shiso.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat 1 tablespoon of oil over medium heat and fry the thin lotus root slices until golden and crisp. Drain on paper towels and season lightly with salt.

2. 02

   To make the purée, blend the blanched peas with heavy cream, yuzu juice, and a pinch of salt until perfectly smooth. Pass through a fine-mesh sieve (chinois) for a professional texture. Keep warm.

3. 03

   In a small bowl, whisk together the white miso paste, mirin, and 2 tablespoons of the softened butter until a smooth paste forms.

4. 04

   Heat a heavy cast-iron skillet over high heat with the remaining grapeseed oil. Season scallops lightly with salt. Once the pan is smoking slightly, add scallops and sear for 2 minutes without moving them to develop a deep golden crust.

5. 05

   Flip the scallops, add the remaining 2 tablespoons of plain butter to the pan. Baste the scallops for 30 seconds. Remove from heat and immediately brush the top of each scallop with the miso-butter mixture.

6. 06

   To plate: Swipe a generous spoonful of the yuzu-pea emulsion across each plate. Arrange three scallops atop the purée. Drizzle with a few drops of toasted sesame oil, top with crispy lotus root chips, and garnish with micro-shiso.