Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kombu Beurre Blanc and Edamame-Miso Purée

An elegant, Michelin-caliber dish featuring perfectly caramelized Hokkaido scallops nestled on a velvety edamame-miso purée, finished with a bright, umami-rich yuzu-kombu beurre blanc.

Ingredients

Cooking Instructions

1. 01

   Remove the tough side muscle from the scallops. Pat them completely dry with paper towels, season lightly with fleur de sel, and keep cold in the refrigerator.

2. 02

   Blanch the edamame in salted boiling water for 3 minutes. Drain and immediately transfer to a high-speed blender with the heavy cream, white miso, and 15g of butter. Blend until completely smooth and vibrant green, then pass through a fine-mesh chinois for a silky texture. Keep warm.

3. 03

   In a small saucepan, combine sake, mirin, yuzu juice, and the piece of kombu. Bring to a gentle simmer and reduce the liquid by half. Remove the kombu piece.

4. 04

   Reduce heat to low. Whisk in the cold cubed butter (100g), one piece at a time, allowing each to emulsify before adding the next. Stir in the light soy sauce and season with a pinch of salt. Keep warm in a gentle water bath (do not boil, or the sauce will split).

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Add grapeseed oil. Place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear the other side for exactly 1 minute. Remove from heat immediately.

6. 06

   To plate, spoon a generous swipe of the warm edamame-miso purée onto each plate. Arrange three seared scallops on top. Spoon the warm yuzu-kombu beurre blanc around the plate, and garnish elegantly with micro shiso leaves.