Pan-Seared Sea Scallops with...Pan-Seared Sea Scallops with Gochujang-Nduja Emulsion and Sichuan Herb Oil

A masterclass in heat and texture: perfectly caramelized day-boat scallops resting on a velvety, spicy Calabrian-Korean emulsion, finished with a vibrant, tongue-tingling Sichuan herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the Sichuan Herb Oil: Gently toast Sichuan peppercorns in a dry skillet until fragrant. In a high-speed blender, combine the toasted peppercorns, cilantro, chives, and grapeseed oil. Blend on high for 3 minutes until the friction slightly warms the oil and turns it vibrant green. Strain through a coffee filter or ultra-fine chinois. Set aside.

2. 02

   Blanch the baby broccolini in salted boiling water for 1 minute, then shock in ice water. Drain thoroughly, pat dry, and toss with a splash of neutral oil. Char in a smoking hot dry cast-iron skillet for 1-2 minutes until beautifully blistered. Season with a pinch of salt and set aside.

3. 03

   To make the Gochujang-Nduja Emulsion: In a small saucepan over medium heat, melt 20g of butter. Add the minced shallot and cook until translucent. Add the Nduja and Gochujang, mashing them into the fat until aromatic. Pour in the white wine to deglaze, reducing it by half.

4. 04

   Pour the heavy cream into the reduction and simmer for 1 minute. Reduce the heat to low. Whisk in the remaining cold, cubed butter one piece at a time (monter au beurre) to create a glossy, emulsified sauce. Strain through a fine-mesh sieve and keep warm (do not boil).

5. 05

   Prepare the scallops: Ensure they are bone dry by patting them repeatedly with paper towels. Season generously with sea salt on both sides.

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Add 1 tablespoon of neutral oil. Place the scallops in the pan, ensuring they don't touch. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown crust.

7. 07

   Flip the scallops, add a tablespoon of butter to the pan, and baste the scallops with the foaming butter for 30 seconds. Immediately remove from the heat and transfer to a warm plate lined with paper towels.

8. 08

   To plate: Spoon a generous pool of the warm Gochujang-Nduja Emulsion onto the center of each pre-warmed plate. Arrange the charred broccolini artfully in the center. Nest any excess moisture off the scallops, then place four scallops on top of the broccolini. Drizzle the Sichuan herb oil in a ring around the emulsion. Garnish with microgreens and a whisper of Fleur de sel.