Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Lemongrass-Coconut Emulsion and Kaffir Lime Oil

Pan-seared sashimi-grade Hokkaido scallops served over a silky, aromatic lemongrass-coconut reduction, drizzled with a vibrant green kaffir lime herb oil and topped with crispy ginger.

Ingredients

Cooking Instructions

1. 01

   To make the Kaffir Lime Oil: Blanch the spinach and kaffir lime leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all moisture. Blend the leaves with 1/4 cup of grapeseed oil in a high-speed blender until vibrant green and smooth. Strain through a coffee filter and set aside.

2. 02

   To make the Emulsion: In a small saucepan, combine the coconut milk, bruised lemongrass, galangal, and fish sauce. Simmer gently over low heat for 10 minutes to infuse the flavors. Strain the liquid through a fine-mesh sieve, stir in the lime juice, and keep warm.

3. 03

   To prepare the Crispy Ginger: Heat 1/2 cup of grapeseed oil in a small pan over medium-high heat. Flash fry the julienned ginger for about 30-45 seconds until golden and crispy. Drain immediately on paper towels and season with a tiny pinch of salt.

4. 04

   To sear the Scallops: Thoroughly pat the scallops dry with paper towels. Season both sides with fleur de sel. Heat 1 tablespoon of grapeseed oil in a cast-iron skillet over high heat until smoking. Sear the scallops without moving them for 90 seconds to form a deep golden crust. Flip and sear for an additional 30 seconds, then immediately transfer to a warm plate.

5. 05

   To Assemble: Froth the warm coconut-lemongrass emulsion using a hand milk frother or immersion blender to create a light foam. Spoon a generous pool of the liquid into the center of two shallow bowls. Arrange three seared scallops in the center of each bowl. Drizzle the vibrant green kaffir lime oil artistically around the emulsion. Garnish the top of each scallop with crispy ginger straw and micro-coriander.