Miso-Yuzu Glazed Sea Scallops...Miso-Yuzu Glazed Sea Scallops with Lotus Root and Shiso Oil

Pan-seared U10 diver scallops accompanied by a velvet miso-yuzu emulsion, finished with vibrant shiso-infused oil and delicate lotus root tuiles.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch the shiso leaves in boiling water for 10 seconds, then shock in ice water. Squeeze out all moisture. Blend with 40ml of grapeseed oil until bright green, then strain through a coffee filter.

2. 02

   For the lotus root chips: Heat a small amount of oil to 160°C (320°F). Fry the thin lotus root slices until golden and crisp. Drain on paper towels and season immediately with a touch of salt.

3. 03

   Prepare the Miso-Yuzu Beurre Blanc: In a small saucepan, sauté the minced shallot until translucent. Add the sake and yuzu juice, and reduce by half. Whisk in the miso paste.

4. 04

   Lower the heat to minimum and whisk in the chilled butter one cube at a time, creating a stable, glossy emulsion. Keep warm in a thermos or over a very low bain-marie; do not let it boil.

5. 05

   Sear the scallops: Pat the scallops extremely dry with paper towels. Season only the top side with fleur de sel. Heat a stainless steel pan with remaining oil until it begins to shimmer/smoke.

6. 06

   Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for 30 seconds more. The center should remain medium-rare.

7. 07

   Plating: Spoon a generous pool of miso-yuzu emulsion onto the center of the plate. Place three scallops atop the sauce. Lean a lotus root chip against each scallop. Drizzle the shiso oil around the sauce and finish with a sprinkle of fleur de sel.