Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Yuzu-Miso Emulsion

An exquisite modern Asian masterpiece featuring perfectly caramelized U-10 scallops atop a vibrant ginger-edamame purée, finished with a bright and velvety yuzu-miso butter sauce.

Ingredients

Cooking Instructions

1. 01

   Prepare the Edamame Purée: Blanch the shelled edamame in boiling salted water for 3 minutes. Drain immediately and shock in an ice bath to preserve the vibrant green color. Drain again completely.

2. 02

   Blend the Purée: In a high-speed blender, combine the blanched edamame, warm heavy cream, 1 tablespoon of butter, ginger juice, and fresh mint. Blend on high until velvety smooth. Season with kosher salt. Pass through a fine-mesh chinois for an ultra-silky texture; keep warm.

3. 03

   Craft the Yuzu-Miso Emulsion: In a small saucepan over medium heat, whisk together the white miso paste, yuzu juice, mirin, and sake. Bring to a gentle simmer, then reduce heat to the lowest setting. Gradually whisk in the 4 tablespoons of cold, cubed butter one piece at a time, creating a glossy, emulsified sauce. Remove from heat and keep warm in a water bath (do not allow to boil).

4. 04

   Prep the Scallops: Remove the tough side muscle from the scallops. Pat them completely dry with paper towels (moisture is the enemy of a perfect sear). Season both flat sides lightly with flaky sea salt.

5. 05

   Sear the Scallops: Heat grapeseed oil in a heavy-bottomed cast-iron or carbon steel skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown crust.

6. 06

   Finish the Scallops: Flip the scallops and sear the other side for an additional 30 to 45 seconds, basting with any pan juices. The centers should remain warm and translucent. Transfer immediately to a warm plate lined with a paper towel to rest for 1 minute.

7. 07

   Plate and Serve: To plate, spoon a generous pool of the vibrant edamame purée onto the center of two warmed shallow bowls. Place three seared scallops elegantly atop the purée. Spoon the warm yuzu-miso emulsion around the purée. Garnish with toasted black sesame seeds and delicate micro red shiso leaves. Serve immediately.