Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Yuzu-Beurre Blanc and Iberico Chorizo Soil

Pristine Hokkaido scallops seared to golden perfection, served over a velvet cauliflower purée, finished with a bright citrus emulsion and savory smoked chorizo crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the Cauliflower Silk: Simmer cauliflower florets in heavy cream and a pinch of salt until tender. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois and keep warm.

2. 02

   Create the Chorizo Soil: In a cold pan, add the minced chorizo and turn the heat to medium-low. Render the fat until the chorizo is crispy and dark red. Drain on paper towels and once cooled, pulse in a spice grinder to achieve a 'soil' texture.

3. 03

   Make the Yuzu-Beurre Blanc: In a small saucepan, reduce the white wine and minced shallots by 90% until a syrupy consistency is reached. Lower the heat to the minimum and whisk in the cold butter one cube at a time to create a stable emulsion. Stir in the yuzu juice and strain through a chinois. Keep in a warm spot (not hot) to prevent breaking.

4. 04

   Sear the Scallops: Pat the scallops extremely dry with paper towels. Season with fine salt. Heat a stainless steel skillet with grapeseed oil until it begins to smoke slightly. Place scallops in the pan and sear for 2 minutes without moving until a deep golden crust forms. Flip and sear for 30 more seconds. Baste with a small knob of butter for 10 seconds.

5. 05

   Plating: Place a generous 'swoosh' of cauliflower purée on each plate. Arrange three scallops atop the purée. Drizzle the yuzu-beurre blanc around the scallops. Sprinkle the chorizo soil over the scallops and garnish with micro-coriander and Maldon salt.