Hokkaido Sea Scallops Recipe
Make Hokkaido Sea Scallops Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Scallops & Seasoning
Citrus-Scallop Sauce
Vegetable Purée & Garnish
Method
Scallops & Seasoning
- 1
Prepare scallops
Pat scallops very dry with paper towels. Remove and discard the small side muscle if still attached. Season both sides lightly with kosher salt and freshly ground black pepper.
- 2
Sear scallops
Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until very hot. Add neutral oil and swirl to coat. When the oil is shimmering but not smoking, place scallops in the pan spaced apart (do not crowd). Sear without moving 1st side for 1.5–2 minutes, until a deep golden crust forms. Flip and add 1 tbs unsalted butter; baste scallops with the melted butter for another 45–60 seconds until just opaque in the center. Transfer scallops to a warm plate and tent loosely with foil.
- 3
Finish with butter
Return pan briefly to medium heat, add remaining 2 tbs unsalted butter and swirl to emulsify with pan fond for sauce component (this will be incorporated into the citrus-scallop sauce in the next section). Remove pan from heat and set aside.
Citrus-Scallop Sauce
- 4
Sauté shallot
In the same skillet used for searing (wipe out only if burnt residue remains, retaining browned fond), add minced shallot and set over medium heat. Sauté 30–45 seconds until soft and translucent but not colored.
- 5
Deglaze
Add dry white wine (or sake) to deglaze the pan, scraping up any browned bits with a wooden spoon. Reduce the liquid by about two-thirds (roughly 2–3 minutes) until slightly syrupy.
- 6
Add citrus and cream
Stir in fresh lemon juice and zest (or yuzu/orange zest) and let cook 20–30 seconds. Reduce heat to low and add heavy cream, stirring to combine and warm gently for about 1 minute.
- 7
Finish sauce with butter
Remove pan from heat. Whisk in the 6 pieces of cold butter one piece at a time, incorporating fully before adding the next to create a glossy emulsion. Taste and season with finishing salt and more lemon if needed. If the sauce is too thick, whisk in 1–2 tbs warm water to loosen.
- 8
Vegetable Purée & Garnish
- 9
Cook cauliflower
Place cauliflower florets in a medium saucepan and cover with water by 2 cm (about 1 inch). Add a pinch of salt and bring to a simmer. Cook until very tender, about 10–12 minutes. Drain well, pressing off excess water.
- 10
Purée cauliflower
Transfer drained cauliflower to a blender or use an immersion blender. Add milk, 15 g butter, and 0.5 tsp salt. Purée until completely smooth, scraping down sides as needed. For a silkier texture, pass the purée through a fine-mesh sieve. Keep warm until plating; if too thick, thin with a little warm milk (1 tbs at a time).
- 11
Plate and garnish
Spoon a smear or quenelle of warm cauliflower purée onto each serving plate. Arrange 3 scallops per plate atop or beside the purée. Spoon warmed citrus-scallop sauce around and lightly over the scallops (about 1–2 tbs sauce per plate). Finish with a small handful of microgreens, a drizzle of extra-virgin olive oil, and a light sprinkle of finishing salt. Serve immediately.