Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Yuzu-Miso Emulsion and Ginger Forbidden Rice

An elegant, Michelin-caliber dish featuring caramelized U-10 scallops atop a bed of fragrant ginger-infused black rice, finished with a bright, buttery yuzu-miso reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the rinsed black forbidden rice, sliced ginger, a pinch of salt, and 250 ml of water. Bring to a boil, then cover, reduce heat to low, and simmer for 35 minutes until the rice is tender. Remove from heat, let steam covered for 5 minutes, discard the ginger slices, and fluff with a fork. Keep warm.

2. 02

   While the rice cooks, prepare the emulsion. In a separate small saucepan, combine the sake and mirin over medium heat. Bring to a gentle simmer and reduce the liquid by half, about 4 to 5 minutes.

3. 03

   Reduce the heat to low. Whisk in the white miso paste and fresh yuzu juice until smooth and fully incorporated.

4. 04

   With the heat on the lowest setting, begin whisking in the cold, cubed butter one piece at a time. Whisk constantly to emulsify the fat into the liquid. Once all butter is integrated and the sauce is glossy and velvety, remove from heat and keep warm in a warm water bath (do not let it boil or the sauce will break).

5. 05

   Thoroughly pat the scallops dry with paper towels; moisture is the enemy of a good sear. Season both sides lightly with fleur de sel.

6. 06

   Heat a heavy cast-iron or stainless steel skillet over high heat. Add the grapeseed oil and wait until it begins to shimmer and smoke slightly. Carefully place the scallops in the pan, leaving space between each.

7. 07

   Sear the scallops without moving them for 2 minutes to develop a deep, golden-brown crust. Carefully flip the scallops and sear the second side for exactly 45 seconds. Immediately transfer to a warm plate to rest for 1 minute.

8. 08

   To plate: Place a neat, round mound of the ginger-infused black rice in the center of each of the four warmed shallow bowls. Place two seared scallops on top of the rice. Artfully spoon the warm yuzu-miso emulsion around the base of the rice. Garnish with julienned scallions and micro-shiso leaves, and serve immediately.