Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kombu Emulsion and Edamame Purée

Perfectly caramelized premium Hokkaido scallops resting on a vibrant, velvety edamame-wasabi purée, finished with a delicate, frothy yuzu-kombu dashi emulsion and a drizzle of aromatic shiso-infused chili oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Edamame Purée: Blanch the edamame in salted boiling water for 3 minutes. Drain immediately and shock in ice water to lock in the vibrant green color. Drain again, then blend in a high-speed blender with the heavy cream, wasabi paste, 1 tablespoon of butter, and a pinch of salt until silk-smooth. Pass the purée through a fine-mesh chinois and keep warm.

2. 02

   Create the Yuzu-Kombu Emulsion: In a small saucepan, combine the kombu dashi, mirin, and light soy sauce. Bring to a gentle simmer and reduce by one-third. Remove from heat, stir in the fresh yuzu juice, and vigorously whisk in the remaining 2 tablespoons of cold cubed butter until emulsified and frothy. Keep warm but do not boil to prevent the sauce from breaking.

3. 03

   Sear the Scallops: Thoroughly pat the scallops dry with paper towels—this is crucial for a perfect crust. Season both sides with a pinch of fleur de sel. Heat the grape seed oil in a heavy cast-iron skillet over high heat until just smoking. Place the scallops in the pan and sear undisturbed for 90 seconds until a deep, golden-brown crust forms. Flip, add the remaining butter to the pan, baste the scallops for 30 seconds, and immediately transfer them to a warm plate.

4. 04

   Assemble the Plate: Spoon a clean, elegant swipe of the warm edamame-wasabi purée onto the center of each warm plate. Artfully arrange three seared scallops on top of the purée.

5. 05

   Finish and Serve: Use a hand-held milk frother to aerate the warm yuzu-kombu emulsion until a delicate foam forms. Spoon the foam gently around the scallops. Drizzle drops of shiso-chili oil into the foam, garnish with micro shiso leaves, and serve immediately.