Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Smoked Habanero & Passionfruit Gastrique

A masterclass in balancing fiery heat with vibrant acidity. Perfectly caramelized U10 scallops rest on a bed of charred sweet corn purée, draped in a luxurious, spicy smoked habanero and passionfruit gastrique, finished with a vibrant Espelette herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the Espelette Herb Oil, blanch the chives in boiling water for 10 seconds, then immediately shock in ice water. Drain and squeeze completely dry in a paper towel. Blend the dried chives, 100ml of grapeseed oil, and the Espelette pepper powder in a high-speed blender on high for 2 minutes until vibrant green and warm. Strain through a coffee filter-lined sieve and set aside in a squeeze bottle.

2. 02

   For the Charred Corn Purée, roast the corn ears directly over an open gas flame or under a broiler until nicely charred on all sides. Cut the kernels off the cob. In a small saucepan, simmer the charred kernels, heavy cream, and 20g of butter for 10 minutes. Transfer to a blender and process until completely smooth. Season with fine sea salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   For the Gastrique, combine the granulated sugar and white wine vinegar in a small heavy-bottomed saucepan over medium heat. Cook without stirring until it liquefies and turns a light amber caramel. Immediately stir in the passionfruit pulp, minced smoked habanero, and a pinch of salt. Reduce heat to low and simmer until it reaches a syrupy glaze consistency. Keep warm.

4. 04

   Thoroughly pat the scallops dry with paper towels and season both sides generously with kosher salt. Heat a heavy cast-iron skillet over high heat until smoking. Add the remaining 20ml of grapeseed oil.

5. 05

   Sear the scallops without moving them for 2 minutes to form a deep, golden-brown crust. Flip the scallops, add the remaining 30g of butter to the pan, and baste the scallops with the foaming butter for 1 minute. Immediately transfer to a warm plate lined with paper towels to drain.

6. 06

   To plate, spoon a generous pool of the warm charred corn purée onto the center of two heated shallow bowls. Arrange three scallops elegantly on top of the purée. Artfully drizzle the smoked habanero-passionfruit gastrique over and around the scallops. Dot the plate with the Espelette herb oil, allowing it to split beautifully. Garnish with micro-cilantro and a touch of flaky sea salt. Serve immediately.