Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Gochujang Beurre Blanc & Sichuan-Spiced Pear

Pan-seared U10 scallops served over a rich, velvety gochujang-infused white wine butter sauce, balanced by the tingly, sweet heat of compressed Sichuan pepper pear.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the simple syrup, yuzu juice, and ground Sichuan peppercorns. Place the diced Bosc pear in a vacuum-seal bag with the liquid and seal on high pressure to compress, or macerate in a tightly sealed glass jar for 30 minutes.

2. 02

   In a small saucepan over medium heat, combine the minced shallot, dry white wine, and rice wine vinegar. Bring to a simmer and reduce until the liquid is syrupy, leaving about 2 tablespoons.

3. 03

   Whisk the gochujang paste into the wine reduction until completely smooth. Lower the heat to the lowest setting.

4. 04

   Gradually whisk in the cold cubed butter, one or two pieces at a time, moving the pan on and off the heat to maintain a warm but not hot temperature. Do not let the sauce boil, or it will break. Strain through a fine-mesh chinois and keep warm.

5. 05

   Pat the scallops completely dry with paper towels. Season both sides generously with sea salt.

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Add the clarified butter, then carefully place the scallops in the pan. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear for another 60 seconds. Transfer immediately to a warm plate.

7. 07

   To serve, spoon a pool of the warm gochujang beurre blanc onto the center of two warmed shallow plates. Arrange three scallops atop the sauce. Accent with spoonfuls of the compressed Sichuan pear and garnish elegantly with micro-cilantro and flaky sea salt.