Szechuan-Spiced Scallops with Bird’s...Szechuan-Spiced Scallops with Bird’s Eye Coconut Velouté

Pan-seared U10 scallops paired with a numbing Szechuan peppercorn and bird's eye chili coconut emulsion, accented by fermented chili oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over medium heat, sauté minced shallots, lemongrass, and half the Thai chilies until translucent. Add coconut milk and simmer gently for 10 minutes to infuse flavors.

2. 02

   Strain the coconut mixture through a chinois or fine-mesh sieve into a clean pan. Whisk in lime juice and half of the toasted Szechuan peppercorns. Keep the velouté warm on a very low simmer.

3. 03

   Ensure scallops are room temperature and pat them completely dry with paper towels. Season one side lightly with sea salt and the remaining crushed Szechuan peppercorns.

4. 04

   Heat grapeseed oil in a stainless steel or cast-iron skillet over high heat until it begins to shimmer and smoke slightly. Place scallops seasoned-side down into the pan.

5. 05

   Sear the scallops undisturbed for 2 minutes until a deep, caramelized golden crust forms. Flip and sear for an additional 45 seconds to reach medium-rare.

6. 06

   Pour a generous pool of the coconut velouté into the center of two warmed shallow bowls. Arrange three scallops atop the sauce.

7. 07

   Finish with droplets of fermented chili oil, the remaining fresh Thai chilies, and a delicate placement of micro-cilantro.