Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Kosho Miso Emulsion and Shiso Oil

A masterclass in balance: perfectly caramelized U-10 scallops paired with a vibrant citrus-chili-miso emulsion, charred baby bok choy, and an aromatic, bright green shiso leaf oil.

Ingredients

Cooking Instructions

1. 01

   To make the Shiso Oil: Blanch the shiso leaves in boiling water for 10 seconds, then immediately shock them in an ice bath. Squeeze out all excess water using a clean kitchen towel. Blend the blanched shiso with 1/2 cup of grapeseed oil on high speed until completely smooth and vibrant green. Strain through a coffee filter or fine-mesh sieve lined with cheesecloth; set aside.

2. 02

   Prepare the scallops by removing the side muscle (foot) if present. Thoroughly pat them dry with paper towels—dryness is key to achieving a perfect caramelized crust. Lightly season both sides with a pinch of flaky sea salt.

3. 03

   For the Yuzu-Kosho Miso Emulsion: In a small saucepan over low heat, combine the white miso, yuzu-kosho, yuzu juice, and mirin, whisking until smooth. Gradually whisk in the cold, cubed butter one piece at a time, allowing each to fully emulsify before adding the next. Keep the sauce warm over very low heat; do not boil, or the emulsion will break.

4. 04

   In a heavy skillet, heat 1 tablespoon of grapeseed oil over high heat until smoking. Place the halved baby bok choy cut-side down. Sear for 2 minutes until deeply charred and slightly tender, then flip and cook for 30 seconds. Remove from the pan and set aside.

5. 05

   Wipe out the skillet, add the remaining 2 tablespoons of grapeseed oil, and heat over high heat until smoking. Add the scallops, leaving space between them. Sear undisturbed for 90 seconds to develop a deep golden-brown crust. Flip and sear the other side for just 30 seconds. Transfer immediately to a plate lined with paper towels.

6. 06

   To assemble, spoon a generous pool of the warm Yuzu-Kosho Miso Emulsion onto the center of two shallow bowls. Arrange three scallops and two halves of charred bok choy elegantly on top of the sauce. Drizzle the brilliant green Shiso Oil around the plate, garnish with a touch of flaky sea salt, and serve immediately.