Pan Seared Hokkaido Scallop Recipe

Preheat oven to 200°C (390°F). Line a baking sheet with parchment. Place prosciutto slices in a single layer and bake 8–12 minutes until crisp and slightly brown at the edges. Remove and drain on paper towel. Cool and break into shards. Set aside.

Combine diced pineapple, red bell pepper, red onion, minced cilantro, lime juice, honey, salt and minced jalapeño (if using) in a bowl. Taste and adjust sweetness or acidity. Chill while preparing the rest of the components so flavors meld.

Poach vegetables

In a medium saucepan, combine diced celeriac, sliced fennel and the smashed garlic. Add vegetable or chicken stock to just cover. Bring to a simmer, then reduce heat and cook until celeriac is tender when pierced with a knife, about 15–20 minutes.

Blend purée

Remove garlic. Drain, reserving about 30 ml of cooking liquid. Transfer celeriac and fennel to a blender or use an immersion blender. Add heavy cream, butter, reserved cooking liquid as needed, lemon juice, salt and white pepper. Purée until very smooth. Adjust seasoning and consistency with more stock or cream if needed. Keep warm.

Trim negi to 8–10 cm lengths. Heat a small skillet or cast-iron pan over high heat until very hot. Brush negi lightly with oil and sprinkle with a little salt. Place in the skillet and char on all sides until blackened in spots and softened, about 1–2 minutes per side. Remove and keep warm.

Prepare scallops

Pat scallops very dry with paper towels. Remove and discard any side muscle. Season both sides lightly with kosher salt and black pepper.

Sear scallops

Heat a heavy skillet (preferably stainless steel or cast iron) over high heat until shimmering. Add neutral oil and swirl to coat. Place scallops in the pan spaced apart. Sear without moving until a deep golden crust forms, about 1.5–2 minutes. Flip scallops, add butter and spoon melted butter over scallops for 30–45 seconds for a glossy finish. Internal temperature should be just opaque and tender. Remove scallops to resting plate.

Spoon a smooth streak or quenelle of warm fennel celeriac purée onto each plate (about 2–3 tablespoons per serving). Arrange charred negi across the purée or beside it.

Place three seared scallops on the purée. Spoon a small amount (about 1–2 teaspoons) of pineapple salsa onto each scallop or alongside for bright contrast.

Garnish with prosciutto crisps shards, a few microgreens or fennel fronds, a drizzle of extra-virgin olive oil and a light sprinkle of lemon zest. Serve immediately.