Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Brown Butter Dashi and Edamame Purée

A masterclass in balance: plump, caramelized Hokkaido scallops nestled on a vibrant, velvety edamame-wasabi purée, bathed in a rich, citrus-forward yuzu-brown butter dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Edamame Purée: Blanch the edamame in boiling salted water for 3 minutes until tender. Immediately shock in ice water to lock in the vibrant green color. Drain thoroughly.

2. 02

   In a high-speed blender, combine the blanched edamame, heavy cream, 1 tablespoon of unsalted butter, wasabi paste, and a pinch of sea salt. Blend on high until completely smooth. Pass the purée through a fine chinois (mesh strainer) for a silky-smooth texture. Keep warm.

3. 03

   Make the Yuzu-Brown Butter Dashi: In a small saucepan over medium heat, melt the remaining 4 tablespoons of butter. Cook, swirling occasionally, until the milk solids turn a deep golden brown and exude a nutty aroma (beurre noisette).

4. 04

   Immediately whisk the warm dashi stock and white soy sauce into the brown butter to stop the cooking process and create a temporary emulsion. Remove from heat, stir in the yuzu juice, and season with a pinch of sea salt. Keep warm over a very low flame (do not boil).

5. 05

   Prepare the Scallops: Thoroughly pat the scallops dry using paper towels; moisture is the enemy of a perfect sear. Season both sides generously with fine sea salt just before cooking.

6. 06

   Sear the Scallops: Heat the grapeseed oil in a heavy-bottomed cast-iron or carbon steel skillet over high heat until smoking. Carefully add the scallops, leaving ample space between them. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown crust.

7. 07

   Flip the scallops and sear the other side for an additional 45 seconds, basting with a tiny pat of fresh butter if desired. The center should remain medium-rare and translucent. Transfer to a paper-towel-lined plate to rest for 1 minute.

8. 08

   Plate the Dish: Spoon a vibrant pool of the warm edamame purée off-center in two warmed, shallow culinary bowls. Place three seared scallops elegantly atop the purée. Gently froth the yuzu-brown butter dashi using a hand blender, then spoon the emulsified sauce around the base. Garnish with micro-shiso leaves and a delicate sprinkle of black sesame seeds.