Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Fermented Habanero-Blood Orange Gastrique

Plump, caramelized Hokkaido scallops paired with a vibrant, multilayered fermented chili gastrique, grounded by velvety sunchoke purée and crowned with a tingly Sichuan pepper lace tuile.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Velvet: Simmer the sliced sunchokes in cream, 30g of butter, and a pinch of salt over low heat until completely tender (about 18 minutes). Transfer to a high-speed blender and process until mirror-smooth. Pass through a fine chinois, adjust seasoning, and hold warm.

2. 02

   Craft the Sichuan Lace Tuile: Whisk together 20g flour, 80ml water, 20ml grapeseed oil, chili oil, and half of the toasted ground Sichuan pepper. Heat a dry nonstick skillet over medium-high heat. Pour in a thin splash of the batter and let bubble until water evaporates and an intricate, crisp lace forms. Carefully remove with an offset spatula and drain on paper towels.

3. 03

   Reduce the Gastrique: In a small copper saucepan, combine the blood orange juice, Champagne vinegar, honey, and fermented habanero paste. Reduce over medium heat by two-thirds until a glossy syrup forms. Whisk in 20g of cold cubed butter off the heat to emulsify into a rich, fiery sheen. Keep warm.

4. 04

   Sear the Scallops: Pat the scallops thoroughly dry with paper towels and season the tops lightly with fine sea salt and the remaining ground Sichuan peppercorn. Heat 10ml grapeseed oil in a cast-iron skillet over high heat until smoking. Sear the scallops undisturbed for 90 seconds until a golden-brown crust forms. Flip, add the remaining 30g butter, baste rapidly for 30 seconds, and transfer immediately to a warmed resting rack.

5. 05

   Plate and Garnish: Swipe a silken arc of sunchoke purée across each heated plate. Arrange three seared scallops atop the purée. Drizzle the habanero-blood orange gastrique around the base of the scallops. Scatter fresh finger lime pearls over the caramelized crusts, place a shard of the spicy Sichuan lace tuile over each scallop, and garnish with delicate micro shiso leaves and flake salt.