Home / Recipes / Pan-Seared Hokkaido Scallops with Fermented Chili-Koji Glaze & Sichuan Tuile

Let's Cook

Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Fermented Chili-Koji Glaze & Sichuan Tuile

Name: Pan-Seared Hokkaido Scallops with Fermented Chili-Koji Glaze & Sichuan Tuile
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4
Cuisine: Modern Asian-French Fusion
Ingredients: 12 large U-10 Hokkaido sea scallops, muscle removed and patted dry; 1.5 tbsp lacto-fermented red habanero chili mash; 2 tbsp shio koji; 1 tbsp fresh yuzu juice; 2 tbsp high-quality hon-mirin; 80g cold unsalted French cultured butter, cubed; 300g parsnips, peeled and thinly sliced; 100ml heavy cream infused with 1 charred Fresno chili; 1 tsp red Sichuan peppercorns, toasted and finely ground; 30g egg white (approx. 1 egg white); 25g all-purpose flour; 2 tbsp clarified butter (ghee) for searing; Fleur de sel to taste; 10g micro red amaranth for garnish

🍴

Cuisine

Modern Asian-French Fusion

👥

Servings

⏱

Prep Time

40 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

Succulent diver scallops seared to golden perfection, accented with a vibrant lacto-fermented habanero-koji reduction, velvety smoked parsnip puree, and a delicate, numbing Sichuan peppercorn tuile.

Modern Asian-French FusionHard

Ingredients

•12 large U-10 Hokkaido sea scallops, muscle removed and patted dry

•1.5 tbsp lacto-fermented red habanero chili mash

•2 tbsp shio koji

•1 tbsp fresh yuzu juice

•2 tbsp high-quality hon-mirin

•80g cold unsalted French cultured butter, cubed

•300g parsnips, peeled and thinly sliced

•100ml heavy cream infused with 1 charred Fresno chili

•1 tsp red Sichuan peppercorns, toasted and finely ground

•30g egg white (approx. 1 egg white)

•25g all-purpose flour

•2 tbsp clarified butter (ghee) for searing

•Fleur de sel to taste

•10g micro red amaranth for garnish

Cooking Instructions

01
Prepare the Sichuan tuile batter by whisking together egg whites, flour, 25g melted cultured butter, a pinch of salt, and the ground Sichuan peppercorn until smooth. Spread thinly into intricate leaf molds or onto a silicone mat.
02
Bake the tuiles at 160°C (320°F) for 6–8 minutes until crisp and lightly golden. Gently remove while warm and reserve in an airtight container with desiccant.
03
Simmer sliced parsnips in the chili-infused cream and a splash of water with a pinch of salt until fork-tender. Transfer to a high-speed blender and puree until ultra-smooth and glossy. Pass through a fine chinois; season with fleur de sel and keep warm.
04
In a small saucepan over medium heat, combine mirin, fermented habanero mash, and shio koji. Reduce gently by half, stir in yuzu juice, and remove from heat. Gradually mount with 55g cold cubed cultured butter to create a glossy, piquant emulsion.
05
Heat a heavy cast-iron or stainless steel skillet over high heat with clarified butter until smoking. Season the scallops with fleur de sel and sear undisturbed for 90 seconds to build a caramelized, golden crust. Flip and kiss the other side for 30 seconds; drain on a resting rack.
06
To plate, swipe a foundation of parsnip puree across each warm plate. Arrange three seared scallops atop the puree, spoon the warm fermented chili-koji emulsion adjacent to the scallops, perch a Sichuan tuile atop each scallop, and garnish with micro amaranth.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023