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Sichuan-Peppercorn Crusted Scallops with...Sichuan-Peppercorn Crusted Scallops with Fermented Calabrian Chili Emulsion

Name: Sichuan-Peppercorn Crusted Scallops with Fermented Calabrian Chili Emulsion
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 6 large U10 dry-packed sea scallops, abductor muscle removed; 2 tbsp Sichuan peppercorns, toasted and finely ground; 300g parsnips, peeled and diced; 100ml heavy cream; 2 tbsp fermented Calabrian chili paste; 1 tsp soy lecithin powder (for foam); 50g cold unsalted butter, cubed; 2 tbsp grapeseed oil; 1 finger lime, pearls extracted; Small pinch of micro shiso for garnish

🍴

Cuisine

Modern Fusion

👥

Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

Exquisite U10 scallops crusted in toasted Sichuan peppercorns, served over a velvet parsnip purée and finished with a sophisticated fermented chili foam.

Modern FusionHard

Ingredients

•6 large U10 dry-packed sea scallops, abductor muscle removed

•2 tbsp Sichuan peppercorns, toasted and finely ground

•300g parsnips, peeled and diced

•100ml heavy cream

•2 tbsp fermented Calabrian chili paste

•1 tsp soy lecithin powder (for foam)

•50g cold unsalted butter, cubed

•2 tbsp grapeseed oil

•1 finger lime, pearls extracted

•Small pinch of micro shiso for garnish

Cooking Instructions

01
Place diced parsnips in a small saucepan with the heavy cream and a pinch of salt. Simmer until tender, then blend in a high-speed blender until completely smooth. Pass through a chinois and keep warm.
02
To create the chili emulsion, whisk the fermented chili paste with 150ml of warm water. Strain through a fine mesh sieve. Add the soy lecithin and use an immersion blender to aerate the liquid until a stable foam forms on the surface.
03
Pat scallops completely dry with paper towels. Season one side generously with the ground Sichuan peppercorns and a touch of sea salt.
04
Heat grapeseed oil in a stainless steel skillet over high heat until just smoking. Place scallops peppercorn-side down. Sear for 2 minutes without moving to develop a crust. Flip and add cold butter to the pan, basting for 45 seconds.
05
To plate, spoon a circle of parsnip purée in the center of a warmed plate. Place three scallops on top. Spoon the chili foam around the base.
06
Garnish with finger lime pearls and micro shiso leaves to provide acidity and aromatics to balance the heat.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023