Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Cauliflower-Vanilla Puree & Yuzu Dashi Emulsion

Elegant day-boat Hokkaido scallops caramelized to perfection, served over a velvety vanilla-infused cauliflower puree with crisp sea asparagus and a delicately foamed yuzu dashi reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine cauliflower florets, vanilla bean seeds and pod, heavy cream, and 50g of butter. Simmer over medium-low heat until cauliflower is completely tender, about 15 minutes.

2. 02

   Discard the vanilla pod and transfer the cauliflower mixture to a high-speed blender. Blend on high until completely smooth and velvety. Season with fine salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   In a small saucepan, bring dashi stock to a gentle simmer. Reduce heat to low and gradually whisk in the remaining 50g of cold diced butter until emulsified. Stir in yuzu juice, aerate with an immersion blender until a light foam forms, and set aside warm.

4. 04

   Thoroughly pat scallops dry with paper towels and season tops lightly with sea salt. Heat grapeseed oil in a heavy stainless steel or cast-iron skillet over high heat until smoking.

5. 05

   Sear scallops without moving for 90 seconds to achieve a deep golden crust. Gently turn scallops, sear for an additional 30 seconds while basting briefly, then immediately transfer to a warm paper-towel-lined plate.

6. 06

   Spoon a smooth arc of cauliflower puree across warm serving plates. Arrange three scallops per plate. Garnish with blanched sea asparagus and clusters of trout roe. Spoon yuzu dashi foam around the dish and serve immediately.