Pan-Seared Scallops with Gochujang-Miso...Pan-Seared Scallops with Gochujang-Miso Brown Butter and Yuzu-Pickled Shimeji

An exquisite harmony of sweet sea scallops, velvety ginger-parsnip purée, and a rich, spicy-savory umami brown butter sauce, brightened by quick-pickled yuzu mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the Yuzu-Pickled Shimeji: In a small saucepan, combine yuzu juice, rice vinegar, 1 teaspoon of sugar, and a pinch of salt. Bring to a gentle simmer. Pour the warm liquid over the trimmed shimeji mushrooms in a sterile bowl. Let steep for 20 minutes, then drain and set aside.

2. 02

   Make the Parsnip-Ginger Purée: Boil parsnips in salted water until fork-tender (about 12 minutes). Drain well. Transfer hot parsnips to a high-speed blender with heavy cream, grated ginger, and 30g of butter. Blend until ultra-smooth. Season with salt to taste and pass through a fine-mesh chinois. Keep warm.

3. 03

   Emulsify Gochujang-Miso Brown Butter: Melt the remaining 50g of butter in a saucepan over medium heat until it foams and turns golden brown with a nutty aroma. Remove from heat and vigorously whisk in the gochujang, white miso, and mirin until a smooth emulsion forms. Keep warm.

4. 04

   Sear the Scallops: Thoroughly pat the scallops dry with paper towels and season with sea salt. Heat grapeseed oil in a cast-iron skillet over high heat until just smoking. Sear scallops without moving them for 2 minutes to form a deep golden crust. Flip and sear for 30 seconds more, basting with a touch of butter. Remove immediately to rest.

5. 05

   Plating: Spoon a clean circle of the parsnip-ginger purée onto the center of each plate. Arrange three seared scallops atop the purée. Drizzle the warm gochujang-miso brown butter artfully around the plate. Garnish with the pickled shimeji mushrooms, microgreens, and a sprinkle of toasted black sesame seeds.