Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Shiso Infused Oil, Edamame Silk, and Yuzu-Kombu Beurre Blanc

A masterclass in texture and balance. Pristine Hokkaido scallops are pan-seared to caramelized perfection, served over a silky edamame-miso purée, and drizzled with a vibrant green shiso oil and a delicate yuzu-kombu butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture with a paper towel. Blend the shiso with 100ml of grapeseed oil in a high-speed blender on high for 2 minutes until bright green. Strain through a coffee filter set over a fine-mesh sieve; set aside.

2. 02

   Make the Edamame Silk: In a small saucepan, heat the blanched edamame, heavy cream, and miso paste until simmering. Transfer to a blender, add 15g of unsalted butter, and blend until completely smooth. Pass through a fine chinois for an ultra-velvety texture. Season with a pinch of salt and keep warm.

3. 03

   Craft the Yuzu-Kombu Beurre Blanc: In a small saucepan, combine the kombu dashi and mirin. Bring to a simmer and reduce by half. Reduce the heat to low and gradually whisk in the remaining 60g of cold cubed butter, one cube at a time, to create a smooth emulsion. Remove from heat, whisk in the fresh yuzu juice and Usukuchi light soy sauce. Keep in a warm spot (do not boil, or the sauce will split).

4. 04

   Sear the Scallops: Remove the tough side muscle from the scallops. Pat them completely dry with paper towels and season both sides with a touch of flaky sea salt. Heat the remaining 20ml of grapeseed oil in a cast-iron skillet over high heat until smoking. Add the scallops and sear without moving for 90 seconds to form a deep golden crust. Flip and sear for another 30 seconds. Transfer to a paper towel to rest briefly.

5. 05

   Assemble and Plate: Spoon a generous swipe of the warm Edamame Silk across each plate. Arrange four scallops on top of the purée. Spoon the warm Yuzu-Kombu Beurre Blanc around the plate, then artistically dot the sauce with the vibrant green Shiso Oil. Finish with a light sprinkle of flaky sea salt over the scallops and serve immediately.