Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Gochujang-Brown Butter & Edamame-Wasabi Purée

A Michelin-caliber fusion masterpiece pairing perfectly caramelized dry-packed scallops with a vibrant, silky edamame purée, finished with an umami-rich gochujang-infused brown butter and yuzu-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, whisk together the yuzu juice, rice vinegar, and superfine sugar until completely dissolved. Submerge the shimeji mushrooms in this liquid and let macerate at room temperature for 20 minutes to quick-pickle.

2. 02

   Bring a small pot of salted water to a rolling boil. Blanch the edamame for 3 minutes, then immediately shock them in an ice bath to preserve their vibrant green color. Drain thoroughly.

3. 03

   In a high-speed blender, combine the blanched edamame, heavy cream, 2 tablespoons of unsalted butter, and the wasabi paste. Blend on high until completely smooth and velvety. Season with kosher salt to taste. Pass the purée through a fine-mesh chinois for an ultra-fine texture, transfer to a small pot, and keep warm over low heat.

4. 04

   To make the gochujang-brown butter, melt the remaining 4 tablespoons of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the milk solids turn a deep hazelnut color and give off a nutty aroma (about 4 minutes). Immediately remove from heat and whisk in the gochujang, mirin, and lime juice until a smooth, emulsified, glowing red sauce forms. Keep warm.

5. 05

   Thoroughly pat the scallops dry with paper towels; moisture is the enemy of a perfect sear. Season both sides of the scallops generously with kosher salt.

6. 06

   Heat a heavy cast-iron or stainless steel skillet over high heat until smoking. Add the grapeseed oil, swirling to coat the pan. Gently place the scallops in the pan, leaving space between each. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown caramelized crust. Flip and sear the other side for 1 minute. Transfer to a warm plate and let rest for 1 minute.

7. 07

   To plate, spoon a generous pool of the warm edamame-wasabi purée onto the center of two heated shallow bowls. Arrange three scallops elegantly on top of the purée. Drizzle the gochujang-brown butter meticulously around the plate. Garnish with a few drained yuzu-pickled shimeji mushrooms, micro shiso leaves, a sprinkle of toasted sesame seeds, and a delicate pinch of fleur de sel on each scallop. Serve immediately.