Seared Scallops with XO...Seared Scallops with XO Emulsion and Edamame Purée

Pan-seared U-10 day boat scallops set over a vibrant, silky edamame-wasabi purée, finished with a rich, complex XO-butter emulsion and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the rice vinegar and mirin, bringing it to a simmer. Pour the hot liquid over the shimeji mushrooms in a heatproof bowl and let them quick-pickle at room temperature.

2. 02

   Blanch the edamame in boiling salted water for 3 minutes until tender. Immediately transfer to an ice bath, drain well, and blend in a high-speed Vitamix blender with the heavy cream, wasabi paste, and a pinch of salt until perfectly silky. Pass the purée through a fine-mesh chinois and keep warm.

3. 03

   Heat 1 tablespoon of grapeseed oil in a small pan over medium heat. Fry the thin lotus root slices until golden and crisp. Drain on paper towels and season lightly with fine sea salt.

4. 04

   To make the XO emulsion, gently heat the dashi stock and XO sauce in a small saucepan. Gradually whisk in 2 tablespoons of cold cubed butter, one piece at a time, off the heat to create a glossy, stable emulsion. Keep warm but do not let it boil.

5. 05

   Thoroughly pat the scallops dry with paper towels and season with sea salt. Heat the remaining 1 tablespoon of grapeseed oil in a cast-iron skillet over high heat until smoking. Sear the scallops undisturbed for 2 minutes to develop a deep, golden crust. Flip, add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for exactly 1 minute. Remove immediately.

6. 06

   To plate, spoon a generous pool of the vibrant green edamame purée in the center of two shallow bowls. Arrange three seared scallops on top. Spoon the warm XO emulsion around the purée. Garnish elegantly with the pickled shimeji mushrooms, crispy lotus root chips, and micro-coriander.