Pan-Seared Scallops with Fermented...Pan-Seared Scallops with Fermented Habanero-Yuzu Kosho and Charred Corn Emulsion

Plump, caramelized dayboat scallops glazed in a fiery, citrusy fermented habanero-yuzu paste, nestled on a silky charred heirloom corn purée and finished with a vibrant smoked chili oil.

Ingredients

Cooking Instructions

1. 01

   Thoroughly pat the scallops dry with paper towels. Place them on a plate lined with fresh paper towels and refrigerate uncovered for 30 minutes to dry the surface completely, ensuring an exquisite, deep golden crust.

2. 02

   Char the corn ears directly over an open gas flame or under a broiler, turning frequently, until deeply caramelized and slightly blackened in spots. Cut the kernels off the cob.

3. 03

   In a small saucepan, simmer the charred corn kernels with the heavy cream and 1 tablespoon of butter for 5 minutes until soft. Transfer to a high-powered blender and process on high speed until completely smooth. Pass the purée through a fine-mesh chinois or sieve for an ultra-silky texture. Season with salt and keep warm.

4. 04

   In a small bowl, whisk together the fermented habanero-yuzu kosho, yuzu juice, and 1 tablespoon of melted butter to create a smooth, glossy spicy glaze. Set aside.

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Season the scallops generously with fine sea salt just before cooking. Add the grapeseed oil to the pan.

6. 06

   Carefully add the scallops to the skillet, leaving space between them. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops, immediately add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for 1 minute. Remove from heat.

7. 07

   To plate, spoon a generous pool of the warm charred corn emulsion onto the center of two warmed shallow bowls. Arrange three scallops atop the purée. Lightly brush the crown of each scallop with the habanero-yuzu glaze. Drizzle smoked chili oil around the plate, garnish with micro shiso, and finish with a sprinkle of Maldon flaky sea salt.