Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Silk, Nori Brown Butter, and Sea Buckthorn Gel

A refined coastal harmony featuring caramelized day-boat scallops resting on velvet sunchoke puree, laced with umami-rich nori brown butter and bright, vibrant sea buckthorn fluid gel.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sea Buckthorn Fluid Gel: Bring sea buckthorn juice and agar-agar to a boil in a small saucepan, stirring continuously for 1 minute. Pour into a shallow tray and refrigerate for 20 minutes until completely set into a firm gel. Transfer set gel to a high-speed blender and process until perfectly smooth and glossy. Pass through a fine chinois into a squeeze bottle and reserve at room temperature.

2. 02

   Make the Sunchoke Silk Puree: Place diced sunchokes, milk, cream, and a pinch of salt in a small saucepan over medium heat. Simmer until sunchokes are completely tender (approx. 15 minutes). Strain, reserving cooking liquid. Transfer sunchokes to a Vitamix blender with 50g of cold butter, blending on high speed while adding reserved liquid incrementally until an ultra-smooth, velvety silk texture is achieved. Season with white soy sauce, pass through a fine sieve, and keep warm.

3. 03

   Craft the Nori Brown Butter (Beurre Noisette): In a light-colored saucepan, melt 100g of butter over medium heat. Cook until milk solids turn golden brown and emit a nutty aroma (beurre noisette). Remove from heat immediately and stir in finely crumbled nori sheets. Let steep for 5 minutes, then blend with an immersion blender and pass through a fine strainer, keeping warm.

4. 04

   Sear the Scallops: Thoroughly pat scallops dry with paper towels and season lightly with sea salt. Heat grapeseed oil in a heavy stainless steel or cast-iron skillet until smoking hot. Carefully place scallops in the pan and sear untouched for 90 seconds until a deep, caramel crust forms. Flip and sear for an additional 30 seconds while basting with a touch of fresh butter.

5. 05

   Plating: Spoon a swoosh of warm sunchoke silk onto warmed modern coupe plates. Arrange three seared scallops atop the puree. Dot precise spheres of sea buckthorn gel around the scallops. Drizzle warmed nori brown butter over and around the dish. Garnish delicately with blanched sea asparagus and flaky Maldon sea salt.