Nduja-Crusted Hokkaido Scallops with...Nduja-Crusted Hokkaido Scallops with Fermented Chili Foam

Pan-seared jumbo scallops topped with a spicy Calabrian 'Nduja crumble, served over a silky smoked corn purée and finished with an airy fermented Fresno chili foam.

Ingredients

Cooking Instructions

1. 01

   For the Smoked Corn Purée: Simmer corn kernels in heavy cream with smoked paprika and a pinch of salt until tender (about 10 minutes). Transfer to a high-speed blender, process until velvet-smooth, and pass through a fine-mesh chinois. Keep warm.

2. 02

   For the 'Nduja Crumble: In a small pan over medium heat, render the 'Nduja paste until the fat releases. Stir in panko breadcrumbs and toast until golden and crispy. Drain on a paper towel.

3. 03

   For the Fermented Chili Foam: Combine the chili juice with 50ml of water and the soy lecithin in a tall container. Using an immersion blender at the surface, aerate the mixture until a stable, dry foam forms. Let rest for 1 minute.

4. 04

   For the Scallops: Pat scallops completely dry with paper towels. Season only with salt. Heat a cast-iron skillet with a touch of neutral oil until smoking. Sear scallops for 2 minutes without moving them to achieve a deep golden crust. Flip, add butter to the pan, baste for 30 seconds, and remove immediately.

5. 05

   Plating: Place a generous spoonful of corn purée in the center of the plate. Arrange three scallops atop the purée. Crown each scallop with the 'Nduja crumble. Spoon the chili foam around the base and garnish with micro-cilantro.