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Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Yuzu-Koshu Brown Butter & Edamame Purée

Name: Pan-Seared Day-Boat Scallops with Yuzu-Koshu Brown Butter & Edamame Purée
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Modern Japanese Fusion
Ingredients: 6 large U-10 day-boat scallops, dry-packed; 1 tbsp grapeseed oil for searing; 1.5 cups shelled edamame (frozen or fresh); 6 tbsp unsalted butter, divided; 1/4 cup heavy cream; 2 tbsp prepared dashi stock; 1 tsp organic white miso paste; 1/2 tsp green yuzu-koshu paste; 1 tsp fresh yuzu juice (or lime juice); 1 tsp mirin; 1 tbsp fresh ginger, peeled and cut into ultra-fine julienne threads; 1 pinch micro red shiso or micro cilantro for garnish; 1/2 tsp toasted white sesame seeds; Kosher salt to taste

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Cuisine

Modern Japanese Fusion

👥

Servings

⏱

Prep Time

25 mins

🍳

Cook Time

20 mins

⭐

Difficulty

Medium

Perfectly caramelized U-10 day-boat scallops served over a vibrant, silky-smooth edamame and miso purée, drizzled with a luxurious yuzu-koshu infused brown butter.

Modern Japanese FusionMedium

Ingredients

•6 large U-10 day-boat scallops, dry-packed

•1 tbsp grapeseed oil for searing

•1.5 cups shelled edamame (frozen or fresh)

•6 tbsp unsalted butter, divided

•1/4 cup heavy cream

•2 tbsp prepared dashi stock

•1 tsp organic white miso paste

•1/2 tsp green yuzu-koshu paste

•1 tsp fresh yuzu juice (or lime juice)

•1 tsp mirin

•1 tbsp fresh ginger, peeled and cut into ultra-fine julienne threads

•1 pinch micro red shiso or micro cilantro for garnish

•1/2 tsp toasted white sesame seeds

•Kosher salt to taste

Cooking Instructions

01
Prepare the Edamame Purée: In a medium pot of boiling salted water, blanch the edamame for 3 minutes. Drain immediately and plunge into an ice bath to lock in the vibrant green color.
02
Blend the Purée: Transfer the cooled, drained edamame to a high-speed blender. Add the heavy cream, 2 tablespoons of butter, dashi stock, and white miso paste. Blend on high until completely smooth and velvety. Season with a pinch of kosher salt, then pass through a fine-mesh chinois. Keep warm.
03
Make the Crispy Ginger: In a small saucepan, heat 2 tablespoons of neutral oil over medium heat. Fry the julienned ginger threads for 1-2 minutes until pale golden and crispy. Drain on paper towels and lightly salt.
04
Create the Yuzu-Koshu Brown Butter: Melt the remaining 4 tablespoons of butter in a small saucepan over medium heat, swirling constantly. Cook until the milk solids turn deep golden brown and release a nutty aroma (about 3-4 minutes). Immediately remove from heat and whisk in the yuzu-koshu, yuzu juice, and mirin. Keep warm.
05
Sear the Scallops: Remove the tough side muscle from the scallops. Pat them completely dry with paper towels and season both sides generously with kosher salt. Heat the grapeseed oil in a cast-iron skillet over high heat until shimmering. Add the scallops and sear without moving for 2 minutes to achieve a deep golden-brown crust. Flip and sear for 1 more minute. Transfer to a warm plate.
06
Assemble and Plate: Spoon a generous pool of warm edamame purée onto the center of two warmed plates. Place three seared scallops gently on top of the purée. Spoon the warm yuzu-koshu brown butter elegantly around the plate. Garnish the scallops with the crispy ginger threads, micro shiso, and a delicate sprinkle of toasted sesame seeds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023