Pan-Seared U-10 Scallops with...Pan-Seared U-10 Scallops with Miso-Yuzu Beurre Blanc and Shiso Oil

A masterclass in balance: perfectly caramelized dry-packed sea scallops nested over a velvety, umami-rich miso and yuzu emulsion, contrasted by a vibrant herb oil and charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   To make the shiso oil, blanch the shiso leaves in a pot of boiling water for 10 seconds, then immediately shock them in an ice bath. Squeeze out all excess moisture with a clean towel. Transfer the shiso to a high-speed blender with the grapeseed oil and blend on high for 2 minutes until vibrant green. Strain through a fine-mesh sieve lined with a coffee filter, and set aside in a squeeze bottle.

2. 02

   Prepare the bok choy by blanching the halves in salted boiling water for 1 minute. Shock in ice water, drain thoroughly, and pat dry. Right before plating, sear the cut side in a smoking hot pan with 1 tablespoon of avocado oil until beautifully charred. Season lightly with salt and keep warm.

3. 03

   For the Miso-Yuzu Beurre Blanc, combine the sake, mirin, and yuzu juice in a small saucepan over medium heat. Reduce the liquid by half. Whisk in the white miso paste until smooth, then reduce the heat to low. Whisk in the cold cubed butter, one piece at a time, to create a glossy, emulsified, creamy sauce. Season with a tiny pinch of salt if needed. Keep warm, but do not let it boil or the sauce will break.

4. 04

   Pat the scallops completely dry with paper towels. Season both sides with a pinch of fleur de sel. Heat a heavy cast-iron skillet over high heat until smoking, then add the remaining tablespoon of avocado oil. Place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear for an additional 30 to 45 seconds. Immediately transfer to a paper towel to drain.

5. 05

   To plate, ladle a generous pool of the warm Miso-Yuzu Beurre Blanc in the center of two warmed shallow bowls. Place three scallops on top of the sauce. Artfully arrange the charred bok choy alongside. Drizzle dots of the brilliant green shiso oil around the sauce. Garnish with toasted sesame seeds, microgreens, and a final touch of fleur de sel on the scallops. Serve immediately.