Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Uni-Dashi Velouté and Shiso Oil

Pristine sashimi-grade Hokkaido scallops seared to golden perfection, paired with an umami-rich sea urchin and dashi emulsion, vibrant herb-infused shiso oil, and zesty finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the shiso oil: Blanch 15 shiso leaves in boiling water for 5 seconds, then immediately shock in ice water. Squeeze out all excess moisture, transfer to a high-speed blender with 60ml grapeseed oil, and blend on high for 3 minutes until vivid green. Strain through a fine-mesh cheesecloth without pressing.

2. 02

   Quick-pickle the daikon: Steep the paper-thin daikon ribbons in seasoned rice vinegar for 15 minutes. Drain thoroughly, then roll into delicate, tight rosettes for garnishing.

3. 03

   Make the uni-dashi velouté: Gently warm the ichiban dashi, shiro shoyu, and hon-mirin in a small saucepan to 65°C. Transfer to a blender with the fresh uni and puree until completely smooth. Return to ultra-low heat and vigorously whisk in 35g of the cold cubed butter one piece at a time until emulsified, velvety, and glossy. Keep warm (do not allow to boil).

4. 04

   Sear the scallops: Thoroughly pat scallops dry with paper towels and season lightly with fine sea salt. Heat a heavy-bottomed stainless steel pan over high heat with a light film of neutral oil until just smoking. Place scallops in the pan and sear undisturbed for 90 seconds to achieve a deep golden crust.

5. 05

   Finish the scallops: Add the remaining 10g of butter to the pan, flip the scallops, and baste for just 30 seconds. Scallops should remain translucent and tender at the center. Remove to a warm plate immediately.

6. 06

   Plate and serve: Ladle a pool of warm uni-dashi velouté into shallow warmed bowls. Arrange three seared scallops atop the velouté. Garnish with daikon rosettes, dots of emerald shiso oil, finger lime pearls, and julienned raw shiso. Finish each scallop with a crystal of flaky sea salt.