Pan-Seared Scallops with Fermented...Pan-Seared Scallops with Fermented Chili-Coconut Emulsion

Perfectly caramelized dry-packed sea scallops nestled in a velvety, spicy fermented chili-coconut reduction, accented by aromatic kaffir lime oil and bright finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Blanch the spinach and kaffir lime leaves in boiling water for 15 seconds, shock immediately in ice water, then squeeze out all moisture completely using a clean kitchen towel.

2. 02

   Blend the blanched greens with the canola oil on high speed for 2 minutes until completely smooth and vibrant green, then strain through a coffee filter to yield a translucent, aromatic kaffir lime oil.

3. 03

   In a small saucepan, simmer the coconut cream, bruised lemongrass, sliced galangal, and fermented red chili paste over low heat for 10 minutes to infuse the warm, spicy aromatics.

4. 04

   Strain the coconut mixture through a fine-mesh sieve into a clean saucepan, then stir in the fish sauce and fresh lime juice; keep warm over low heat.

5. 05

   Just before plating, remove the chili-coconut sauce from the heat and vigorously whisk in 30g of cold, cubed unsalted butter until the mixture becomes frothy and glossy.

6. 06

   Pat the scallops thoroughly dry with paper towels, season both sides with flaky sea salt, and sear in a smoking-hot cast-iron skillet with the grapeseed oil for 2 minutes on the first side without moving them to build a deep crust.

7. 07

   Flip the scallops, add the remaining 15g of butter to the pan, and baste the scallops with the foaming butter for 45 seconds, then immediately transfer them to a warm resting plate.

8. 08

   Pour a pool of the frothy spicy coconut emulsion onto each plate, arrange three seared scallops on top, drizzle the green kaffir lime oil around the plate, and garnish the scallops with fresh finger lime pearls and micro-coriander.