Obsidian-Crusted Scallops with Fermented...Obsidian-Crusted Scallops with Fermented Ghost Chili Gastrique

A visually striking and intensely flavorful dish featuring U10 scallops dusted in a ghost chili-charcoal rub, balanced by a sharp yuzu-infused chili reduction.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the ghost chili powder, activated charcoal powder, and smoked paprika to create the 'Obsidian Rub'.

2. 02

   Remove the tough side muscle from the scallops. Pat them completely dry with paper towels. Season only the top surface of each scallop with the obsidian spice rub, pressing gently so it adheres.

3. 03

   Prepare the gastrique: In a small stainless steel saucepan over medium heat, combine the fermented chili paste, honey, and rice vinegar. Bring to a simmer and reduce by half until the liquid coats the back of a spoon. Whisk in the yuzu juice and set aside in a warm place.

4. 04

   Heat a heavy cast-iron skillet over high heat with the grapeseed oil until it begins to shimmer and reaches its smoke point.

5. 05

   Carefully place the scallops in the pan, spiced-side down. Sear undisturbed for exactly 2 minutes to develop a crisp, dark crust. Flip the scallops gently.

6. 06

   Add the butter to the pan. As it foams, tilt the pan and use a spoon to continuously baste the scallops with the hot chili-infused butter for 60 seconds until they reach medium-rare internal temperature.

7. 07

   To plate, draw a vibrant circle of the yuzu-chili gastrique on each plate. Arrange three scallops atop the sauce. Garnish with a few slices of fresh bird's eye chili, micro-cilantro, and a final sprinkle of black lava sea salt.