Pan-Seared Scallops with Yuzu-Brown...Pan-Seared Scallops with Yuzu-Brown Butter and Edamame-Wasabi Purée

A masterclass in contrast: perfectly caramelized U-10 dry scallops set against a vibrant, velvety edamame purée, finished with a bright and nutty yuzu-infused brown butter sauce.

Ingredients

Cooking Instructions

1. 01

   Bring a medium pot of salted water to a boil. Blanch the edamame for 3 minutes until tender but still vibrant green. Immediately shock in an ice bath to preserve the color, then drain thoroughly.

2. 02

   In a high-powered blender, combine the drained edamame, 1 tablespoon of unsalted butter, heavy cream, wasabi paste, and a pinch of salt. Blend on high until completely smooth and velvety. Pass the purée through a fine-mesh chinois (sieve) into a small saucepan. Keep warm over low heat.

3. 03

   To make the yuzu-brown butter: Melt the remaining 4 tablespoons of butter in a small light-colored saucepan over medium heat. Swirl constantly as it foams. Once the foam subsides and tiny brown specks begin to form at the bottom with a rich, nutty aroma (about 3-4 minutes), immediately remove from heat. Whisk in the yuzu juice, white soy sauce, and mirin to emulsify. Set aside in a warm place.

4. 04

   Thoroughly pat the scallops dry with paper towels—moisture is the enemy of a good sear. Season both sides lightly with fine sea salt.

5. 05

   Heat a heavy cast-iron or stainless steel skillet over high heat until smoking. Add the grape seed oil. Carefully place the scallops in the pan, leaving space between each. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the scallops and sear the other side for just 45 to 60 seconds, basting with a tiny spoon of the warm brown butter during the last 15 seconds. The center should remain warm and medium-rare. Transfer to a paper-towel-lined plate to rest for 1 minute.

7. 07

   To plate: Spoon a generous pool of the warm edamame-wasabi purée onto the center of each warmed plate. Use the back of the spoon to create an elegant swoop. Arrange three scallops beautifully on top of the purée.

8. 08

   Stir the warm yuzu-brown butter and drizzle it delicately around the plate. Garnish the scallops with the shiso chiffonade and a final touch of flaky Maldon sea salt.