Hokkaido Scallop Recipe

Prepare and sear foie gras

Slice the chilled foie gras into 8 thin medallions (about 15 g / 0.5 oz each) using a sharp knife dipped in hot water between cuts to get clean slices. Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. If using, brush each slice with a little dry sherry or Madeira and let rest chilled for 5 minutes.

Heat a large nonstick or cast-iron skillet over medium-high heat until very hot but not smoking. Place the foie gras medallions in the dry pan (no added fat) in a single layer and sear 20–30 seconds per side until a deep golden crust forms. Remove to a paper towel–lined plate to drain briefly and keep warm in a low oven (80–90°C / 175–195°F) if needed. Save the rendered foie gras fat in the pan for later use.

Prepare scallops

Pat the scallops very dry with paper towels — moisture prevents browning. Remove and discard the small side muscle if still attached. Season both sides lightly with fine sea salt (about 1 tsp divided) and 1/2 tsp freshly ground white pepper.

Sear scallops

In the same skillet used for foie gras (or a clean heavy skillet), add 2 tbs neutral oil and heat over medium-high until shimmering. Add scallops spaced apart so they do not steam. Sear without moving for 1.5–2 minutes until a deep golden crust forms. Flip and add 2 tbs unsalted butter; baste the scallops with the foaming butter for another 45–60 seconds until just opaque in the center (aim for medium-rare to medium). Remove scallops to a warm plate and keep warm.

If you saved foie gras fat in the pan, you can spoon a teaspoonful over each scallop for extra richness before plating.

Finish and plate

Arrange scallops (8) on a warmed serving plate. Top each scallop with a foie gras medallion. Place a small pinch (about 1/4 tsp) of kizami (chopped pickled ginger) beside or atop the foie gras to add acidity and contrast. Scatter the finely sliced chives and microgreens around the scallops. Drizzle a small amount (about 1 tsp divided) of extra-virgin olive oil around the plate and squeeze a few drops of fresh lime juice over the scallops (about 1/2 lime total) to brighten flavors. Finish with a light sprinkle of flaky sea salt to taste.

If you desire a more integrated kizami condiment, mix the 2 tsp chopped pickled ginger with the 1 tbs finely sliced chives and 1 tsp olive oil; let sit 2–3 minutes to meld. Taste and adjust salt or lime. Spoon small quenelles or dots of this mixture onto the plate when plating scallops.

Serve immediately while scallops and foie gras are warm. Provide extra lime wedges at the table.