Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Dashi Emulsion, Sea Fennel & Crispy Sunchokes

A refined Michelin-grade dish pairing sweet caramelized Hokkaido scallops with a velvet yuzu-dashi emulsion, salty sea fennel, crispy sunchoke chips, and trout roe.

Ingredients

Cooking Instructions

1. 01

   Using a mandoline, thinly slice the sunchokes into 1mm chips. Heat 300ml neutral oil to 160°C (320°F) in a small saucepan. Fry sunchoke slices until light golden and crisp, about 2 minutes. Drain on paper towels and dust immediately with fine salt.

2. 02

   Prepare the Yuzu-Dashi Emulsion: In a small copper saucepan, bring dashi stock to a gentle simmer and reduce by half. Stir in heavy cream and bring back to a simmer. Remove from heat, whisk in yuzu juice, and gradually aerate while emulsifying with 50g cold cubed butter using a hand immersion blender until light and frothy. Season to taste and keep warm (around 50°C/120°F).

3. 03

   Blanch sea fennel or sea asparagus in boiling unsalted water for 20 seconds, then immediately shock in an ice bath. Drain well and pat dry on paper towels.

4. 04

   Pat scallops completely dry with paper towels. Season top and bottom lightly with flaky sea salt right before searing.

5. 05

   Heat grapeseed oil in a heavy stainless steel skillet over high heat until wisps of smoke appear. Carefully lay scallops in the pan clockwise. Sear undisturbed for 90 seconds until a deep golden-brown crust forms.

6. 06

   Flip scallops, immediately add remaining 30g cold butter to the pan. Baste scallops continuously with foaming butter for 45 seconds until translucent in the center (internal temperature 46°C / 115°F). Transfer to a warm rest tray.

7. 07

   To Plate: Spoon a pool of aerated Yuzu-Dashi emulsion onto the center of four warm shallow bowls. Place three seared scallops atop the emulsion. Artfully tuck crispy sunchoke chips and blanched sea fennel around scallops. Crown each scallop with a gentle pearl of trout roe.