Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Shiro Miso Purée and Yuzu Kosho Beurre Blanc

Plump, caramelized sashimi-grade Hokkaido scallops paired with a silky white miso and parsnip velvet, charred maitake mushrooms, and an aromatic, acidic yuzu kosho emulsion.

Ingredients

Cooking Instructions

1. 01

   Preheat 1 cup of frying oil to 160°C (320°F). Fry the thin lotus root slices for 90 seconds until pale golden and crisp. Drain onto paper towels and season immediately with fine sea salt.

2. 02

   Combine sliced parsnips, heavy cream, and 50ml water in a small saucepan. Simmer gently under a parchment cartouche until tender (around 12 minutes). Transfer to a high-speed blender with white miso paste and 15g cold butter; blitz until satin-smooth. Season to taste and keep warm.

3. 03

   In a small reduction pan, simmer sake and mirin over medium-high heat until reduced by two-thirds. Whisk in yuzu juice and yuzu kosho. Reduce heat to the lowest setting and vigorously whisk in 60g cold cubed butter, one cube at a time, creating a glossy, emulsified beurre blanc. Keep at 50°C (122°F); do not boil.

4. 04

   Heat 1 tbsp grapeseed oil in a cast-iron skillet over high heat until smoking. Sear the maitake mushroom clusters for 2 minutes undisturbed until charred and caramelized at the edges. Finish with a small dab of butter, drain, and set aside.

5. 05

   Pat scallops thoroughly dry with paper towels; score one side lightly in a fine crosshatch pattern. Season sparingly with salt. Add remaining grapeseed oil to a heavy stainless steel skillet over high heat. Once shimmering, place scallops scored-side down and sear undisturbed for 90 seconds until a deep, amber crust forms. Flip, sear for 30 seconds, and immediately remove from heat.

6. 06

   To plate: Swipe a generous curve of warm Shiro Miso Purée onto each pre-warmed plate. Arrange three seared scallops across the purée. Interleave with charred maitake clusters and crispy lotus root crisps. Spoon the warm Yuzu Kosho Beurre Blanc around the base. Garnish with micro shiso and a sprinkle of fleur de sel on each scallop.