Seared Scallops with Fermented...Seared Scallops with Fermented Chili-Yuzu Emulsion

Pan-seared Hokkaido scallops resting on a vibrant lacto-fermented habanero-yuzu emulsion, topped with crisp lotus root and numbing Sichuan peppercorn oil.

Ingredients

Cooking Instructions

1. 01

   To make the Sichuan oil, gently heat 0.25 cup grapeseed oil with the toasted Sichuan peppercorns over low heat for 10 minutes. Strain and set aside to cool.

2. 02

   Fry the paper-thin lotus root slices in the remaining grapeseed oil heated to 350°F (175°C) until crispy and golden. Drain on paper towels and season immediately with fine sea salt.

3. 03

   In a small saucepan over low heat, combine the fermented habanero paste and yuzu juice. Slowly mount with cold cubed butter, whisking constantly until a glossy, emulsified chili sauce forms. Season to taste and keep warm.

4. 04

   Thoroughly pat the scallops dry with paper towels and season the tops lightly with Maldon sea salt.

5. 05

   Heat a heavy cast-iron pan over high heat until smoking. Add 1 tablespoon of high-smoke point oil and hard sear the scallops for 90 seconds without moving them until a deep caramelized crust forms.

6. 06

   Flip scallops, sear for 30 seconds, then remove immediately to rest.

7. 07

   To plate: Spoon a mirror of warm chili-yuzu emulsion onto each warmed plate. Arrange three scallops atop the sauce, garnish with lotus root crisps, dot with finger lime pearls, drizzle with Sichuan oil, and finish with micro cilantro.