Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Black Garlic Purée & Yuzu-Koshū Emulsion

A sophisticated marriage of caramelized sea scallops, the deep umami of fermented black garlic, and a bright, spicy citrus emulsion that defines modern Asian fine dining.

Ingredients

Cooking Instructions

1. 01

   Prepare the lotus root chips by frying thin slices in 350°F (175°C) oil until golden and crisp. Drain on paper towels and season immediately with a touch of salt.

2. 02

   In a small blender, combine black garlic cloves, heavy cream, and mirin. Blend until completely smooth. Transfer to a small saucepan and warm over low heat; pass through a fine-mesh chinois for a velvet-smooth texture.

3. 03

   Make the emulsion: In a light-colored pan, melt 3 tbsp of butter over medium heat until it foams and turns a nutty brown color (beurre noisette). Remove from heat and whisk in the yuzu juice and yuzu-koshū paste until fully emulsified.

4. 04

   Pat the scallops extremely dry with paper towels to ensure a perfect sear. Season only the top side with fine sea salt.

5. 05

   Heat a heavy cast-iron skillet with grapeseed oil until it begins to shimmer. Place scallops salted-side down. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the scallops, add the remaining 2 tbsp of butter to the pan, and baste the scallops with the foaming butter for exactly 30-45 seconds. Remove immediately to a warm plate to rest.

7. 07

   To plate: Draw a bold 'swoosh' of the black garlic purée on each warmed plate. Arrange three scallops atop the purée. Drizzle the yuzu-koshū emulsion around the plate and garnish with crispy lotus chips, micro-shiso, and a few flakes of Maldon salt.