Seared Hokkaido Scallops with...Seared Hokkaido Scallops with Yuzu-Miso Velouté and Shiso Oil

A refined Japanese fusion masterpiece featuring perfectly caramelized scallops, a bright citrus-miso emulsion, and vibrant herbaceous shiso oil.

Ingredients

Cooking Instructions

1. 01

   To make Shiso Oil: Blanch shiso leaves in boiling water for 10 seconds, shock in an ice bath, squeeze dry, and blend with grapeseed oil on high for 2 minutes. Strain through a coffee filter and set aside.

2. 02

   Prepare Pickled Shimeji: Bring rice vinegar and a pinch of sugar to a simmer. Pour over the mushrooms in a heat-proof bowl and let steep for at least 20 minutes.

3. 03

   Create the Velouté: In a small saucepan, combine sake and mirin. Bring to a boil for 1 minute to cook off alcohol. Whisk in miso paste and heavy cream. Simmer gently until the sauce coats the back of a spoon. Whisk in yuzu juice and keep warm.

4. 04

   Prepare Scallops: Pat the scallops extremely dry with paper towels and season one side lightly with sea salt.

5. 05

   Sear: Heat a stainless steel skillet over high heat with a teaspoon of oil. Once smoking, add scallops seasoned-side down. Press lightly and sear for 90 seconds without moving until a deep golden crust forms.

6. 06

   Finish Scallops: Flip the scallops, add the butter to the pan, and baste the scallops with the foaming butter for exactly 30 seconds. Remove immediately from the pan.

7. 07

   Plating: Spoon a generous circle of the Yuzu-Miso Velouté onto the center of each plate. Place two scallops on the sauce. Dot the sauce with Shiso Oil and garnish with the pickled shimeji mushrooms.