Yuzu-Miso Glazed Scallops with...Yuzu-Miso Glazed Scallops with Silk Edamame Emulsion

Pan-seared Hokkaido scallops served over a velvet-smooth edamame puree, complemented by bright pickled shimeji and a light, citrusy yuzu-miso foam.

Ingredients

Cooking Instructions

1. 01

   Bring rice vinegar and mirin to a simmer in a small saucepan. Pour the hot liquid over the shimeji mushrooms and let them pickle for at least 20 minutes.

2. 02

   Blanch edamame in boiling salted water for 4 minutes. Drain and immediately blend with heavy cream and 20g of butter until completely smooth. Pass the mixture through a chinois (fine-mesh sieve) to ensure a silk-like texture. Season with salt and keep warm.

3. 03

   In a tall container, combine the white miso, yuzu juice, and 50ml of warm water. Add the soy lecithin powder and use an immersion blender to aerate the mixture until a stable, thick foam forms on the surface.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top side with fine sea salt. Heat grapeseed oil in a stainless steel pan over high heat until it just begins to smoke.

5. 05

   Place scallops in the pan and sear undisturbed for 90 seconds to create a deep golden crust. Flip the scallops, add the remaining 20g of butter to the pan, and baste for 30 seconds. Remove from the pan immediately to a warm plate.

6. 06

   To plate: Swipe a generous spoonful of edamame puree across the center of each plate. Arrange three scallops atop the puree. Scatter the pickled shimeji around the scallops. Carefully spoon the yuzu-miso foam over each scallop and finish with a dusting of Togarashi.