Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Yuzu-Kombu Beurre Blanc

An exquisite fusion of pristine Japanese scallops, vibrant edamame purée, and a velvety yuzu-infused butter sauce, accented by bright, aromatic shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture using a clean kitchen towel. Blend the leaves with 1/2 cup of grapeseed oil on high speed for 2 minutes until vibrant green. Strain through a coffee filter or fine chinois and set aside.

2. 02

   To make the Edamame Purée: Boil the edamame in salted water for 5 minutes until tender. Drain and immediately transfer to a high-speed blender with warm dashi stock, heavy cream, and 1 tablespoon of cold butter. Blend until completely smooth. Pass through a fine tamis sieve, season with salt, and keep warm.

3. 03

   To make the Yuzu-Kombu Beurre Blanc: In a small saucepan, combine the sake, mirin, and kombu. Bring to a gentle simmer and reduce by half. Remove the kombu. Reduce the heat to low and whisk in 8 tablespoons of cold cubed butter, one piece at a time, to create a stable, velvety emulsion. Whisk in the yuzu juice and white soy sauce. Keep warm in a thermos or over a water bath (do not let it boil).

4. 04

   To sear the scallops: Remove the tough side muscle from the scallops. Pat them completely dry with paper towels and season both sides with Fleur de sel. Heat 1 tablespoon of grapeseed oil in a heavy cast-iron skillet over high heat until smoking.

5. 05

   Place the scallops in the pan and sear without moving for 2 minutes to develop a deep, golden-brown crust. Flip the scallops, add the remaining 1 tablespoon of butter to the pan, and baste the scallops with the foaming butter for 1 minute. Immediately transfer to paper towels to drain.

6. 06

   To plate: Spoon a generous swipe of warm edamame purée onto the center of each plate. Arrange three seared scallops on top of the purée. Spoon the warm Yuzu Beurre Blanc around the plate, then dot the white sauce with droplets of the vibrant green Shiso Oil. Serve immediately.