Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Smoked Parsnip Silk, Yuzu-Kosho Beurre Blanc, and Finger Lime

An exquisite study in balance: caramelized jumbo scallops served over a velvet smoked parsnip purée, cut with bright citrus notes of yuzu-kosho beurre blanc and delicate finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer chopped parsnips with heavy cream and 50ml water over medium heat until completely soft, about 15 minutes.

2. 02

   Transfer parsnips and liquid to a high-speed blender. Add 30g cold butter and blend on high for 3 minutes until silky smooth. Season lightly with salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   To make the emulsion: In a small saucepan, combine minced shallot, white wine, and yuzu juice. Reduce over medium heat until syrupy (about 2 tablespoons remaining).

4. 04

   Reduce heat to low and vigorously whisk in 120g of cold cubed butter, one piece at a time, until a creamy, glossy emulsion forms. Whisk in yuzu kosho. Strain through a fine sieve and hold in a thermos at 50°C (122°F).

5. 05

   Quickly blanch sea asparagus in boiling water for 20 seconds, shock in ice water, then pat dry and flash-sauté in 10g butter for 30 seconds.

6. 06

   Thoroughly dry scallops with paper towels and season the flat surfaces lightly with Maldon sea salt.

7. 07

   Heat a stainless-steel or cast-iron skillet over high heat until smoking. Add 10g high-smoke oil and remaining 20g butter. Place scallops flat-side down and sear undisturbed for 90 seconds until a deep, golden mahogany crust develops.

8. 08

   Flip scallops and sear for an additional 30 seconds while basting with foaming butter. Immediately transfer to a warm, paper-towel-lined tray.

9. 09

   To plate: Place a smooth circular swipe of parsnip silk off-center on heated ceramic plates. Nest two scallops onto the purée, spoon yuzu-kosho beurre blanc around the base, garnish with sautéed sea asparagus, dot with chive oil, and crown scallops with finger lime pearls.