Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Fermented Habanero & Mango Gastrique

Perfectly caramelized U10 scallops served over a vibrant, spicy-sweet fermented habanero and mango gastrique, accompanied by compressed lime-mint cucumber and a drizzle of Sichuan chili oil.

Ingredients

Cooking Instructions

1. 01

   For the compressed cucumber: Place the diced cucumber, lime juice, and bruised mint in a vacuum sealer bag. Seal on high pressure to compress the cucumbers, then refrigerate for 30 minutes to infuse. If a vacuum sealer is unavailable, submerge in a tightly sealed zip-top bag, forcing all air out.

2. 02

   For the Sichuan chili oil: Heat 2 tablespoons of neutral oil in a small saucepan until shimmering. Place the crushed Sichuan peppercorns and Gochugaru in a heatproof bowl. Pour the hot oil over the spices, let infuse for 10 minutes, then strain through a fine-mesh sieve and set aside.

3. 03

   For the habanero-mango gastrique: In a small saucepan over medium heat, combine the superfine sugar and Champagne vinegar. Simmer until the sugar dissolves and begins to lightly caramelize. Stir in the minced shallot, mango purée, and fermented habanero paste. Reduce heat to low and simmer for 6-8 minutes until thickened to a syrup-like consistency. Season with a pinch of salt, strain through a chinois, and keep warm.

4. 04

   Prepare the scallops: Thoroughly pat the scallops dry with paper towels. Season both sides generously with fine sea salt just before cooking.

5. 05

   Sear the scallops: Heat the remaining 1 tablespoon of neutral oil in a heavy cast-iron or stainless steel skillet over high heat until smoking. Add the scallops, leaving ample space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Baste the scallops: Flip the scallops. Immediately add the butter, crushed garlic, and thyme to the pan. Tilt the pan and spoon the foaming butter over the scallops for 1 minute. Transfer the scallops to a warm plate lined with paper towels to rest for 1 minute.

7. 07

   Plate the dish: Draw a vibrant swoop of the warm habanero-mango gastrique across each plate. Arrange three seared scallops along the gastrique. Spoon the drained compressed cucumber pearls around the scallops. Drizzle dots of the vibrant red Sichuan chili oil around the plate. Garnish with micro cilantro and a delicate sprinkle of Fleur de sel.