Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Edamame-Wasabi Purée and Yuzu-Kombu Emulsion

An exquisite fusion of sweet Hokkaido scallops, a velvety, vibrant edamame-wasabi purée, and a bright, umami-rich yuzu-kombu butter emulsion. Pure culinary art.

Ingredients

Cooking Instructions

1. 01

   For the Edamame Purée: In a small saucepan, heat the blanched edamame and heavy cream over medium heat until warm. Transfer to a high-speed blender, add 1 tablespoon of butter, and the fresh wasabi. Blend on high until completely smooth and velvety. Season with a pinch of sea salt and pass through a fine-mesh tamis. Keep warm.

2. 02

   For the Yuzu-Kombu Emulsion: In a small saucepan, combine the kombu dashi, yuzu juice, and mirin. Bring to a simmer and reduce by half. Reduce the heat to low and vigorously whisk in the cold cubed butter, one cube at a time, to create a glossy, emulsified sauce. Season with a touch of salt and keep warm over a water bath (do not boil).

3. 03

   Prepare the Scallops: Ensure the scallops are completely dry. Season both sides generously with flaky sea salt.

4. 04

   Sear the Scallops: Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil. Place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

5. 05

   Baste the Scallops: Flip the scallops, add the 2 tablespoons of unsalted butter to the pan, and baste the scallops with the foaming butter for exactly 45 seconds. Immediately transfer the scallops to a warm plate lined with a paper towel to rest.

6. 06

   To Assemble: Spoon a generous swipe of the warm edamame purée onto the center of two warmed plates. Place three seared scallops atop the purée. Froth the yuzu-kombu emulsion with a hand blender and spoon the light foam around the plate. Garnish with julienned shiso leaves and a few beads of trout roe.