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

Pan-seared U-10 scallops glazed with white miso butter, served over a vibrant, spicy yuzu-koshu pea purée and finished with crispy lotus root chips.

Ingredients

Cooking Instructions

1. 01

   Using a mandoline, slice the lotus root into paper-thin rounds. Fry in 160°C (320°F) oil until golden and crisp. Drain on paper towels and season immediately with a pinch of fine sea salt.

2. 02

   In a high-speed blender, combine the blanched peas, yuzu-koshu, and heavy cream. Process until completely smooth. Pass the mixture through a fine-mesh chinois to achieve a silken texture. Keep warm in a small saucepan over low heat.

3. 03

   In a small bowl, whisk together the white miso and 1 tablespoon of softened butter until a smooth paste forms.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the tops with a light dusting of salt.

5. 05

   Heat a heavy-bottomed stainless steel or cast iron skillet over high heat with grapeseed oil. When the oil begins to shimmer/smoke slightly, place the scallops seasoned-side down.

6. 06

   Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops and immediately add the remaining 2 tablespoons of butter and the miso paste to the pan.

7. 07

   As the butter foams and the miso melts, tilt the pan and continuously baste the scallops with the miso butter for exactly 60 seconds. Remove from heat immediately.

8. 08

   To plate: Spoon a generous circle of the yuzu-koshu pea emulsion onto the center of each plate. Place three scallops atop the purée. Garnish with lotus root chips and micro-shiso. Finish with a few drops of toasted sesame oil.