Hokkaido Scallops Recipe

Bring a small pot of water to a simmer. Add the diced turnip and simmer until very tender, about 8–10 minutes. Drain and let cool slightly.

In a blender or food processor, combine the cooked turnip, sour cream (or crème fraîche), lemon juice, salt and white pepper. Blend until smooth. If the crema is too thick, add milk 1 teaspoon at a time to reach a pourable but thick consistency (about 2 tbsp total). Taste and adjust seasoning. Chill or hold at room temperature until plating.

Preheat oven to 300°F (150°C). Toss torn kale with olive oil and salt. Spread in a single layer on a baking sheet lined with parchment.

Bake until kale is crisp but not burnt, about 12–18 minutes, checking at 10 minutes. Remove and let cool; it will crisp further. Reserve for garnish.

Keep the stock warm in a saucepan over low heat.

In a medium saucepan or deep skillet, heat 1 tsp olive oil over medium heat. Add the minced shallot and garlic and sweat gently until translucent, about 2–3 minutes—do not brown.

Add the Arborio rice and stir to coat the grains for 1–2 minutes until edges look translucent.

Pour in the white wine and simmer, stirring, until the wine is nearly fully absorbed.

Begin adding warm stock, one ladle (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 16–18 minutes until rice is al dente and creamy.

When rice is nearly done (last 3 minutes), stir in the peas and lemon zest. Finish by stirring in 1 tbsp butter and the grated Parmesan. Season with salt and pepper to taste. Cover and keep warm while you sear the scallops and finish vegetables.

Bring a pot of salted water to a boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking; drain and set aside.

In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the sliced shallots and sauté until soft and beginning to caramelize, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Reduce heat to medium-low, add 2 tbsp butter and let it melt. Add the blanched green beans and toss to coat in the butter and shallots. Sear briefly to reheat and get a little color, 1–2 minutes.

Finish with lemon juice, salt and pepper. Keep warm for plating.

Pat scallops very dry with paper towels—moisture prevents good sear. Season both sides with kosher salt and black pepper.

Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add neutral oil and when it shimmers, add the scallops spaced apart. Sear without moving for 1.5–2 minutes until a deep golden crust forms.

Flip scallops and add 2 tbsp butter to the pan. Tilt the pan and spoon the melted butter over the scallops (baste) for another 1–1.5 minutes until scallops are opaque and just firm (internal temp ~125–130°F if measured). Remove scallops to a warm plate and allow to rest 1 minute.

If pan has fond, pour a little of the risotto stock or wine to deglaze and swirl in remaining butter to make a quick pan sauce; spoon a small amount over scallops when plating.

Warm plates. Spoon a smear or small pool (about 1–2 tbsp) of turnip crema where each scallop portion will sit.

Spoon about 3/4 cup spring risotto to each plate, slightly offset from the crema.

Arrange 3 seared scallops on top or beside the risotto per plate. Place a small bundle of buttered green beans and shallots adjacent to the scallops.

Crumble a few pieces of crispy kale over the dish for texture. Drizzle a teaspoon of extra virgin olive oil over the scallops and microgreens, add a grind of black pepper and a lemon wedge on the side.

Serve immediately while scallops are hot and risotto is creamy.