WASABI

SCALLOPS

Seared to perfection. Wasabi miso heat meets delicate scallop sweetness in a single, unforgettable bite.

Yield

4 Portions

Wasabi scallops represent the pinnacle of refined coastal dining—each U10 specimen a jewel of the sea, kissed by high heat until its exterior shatters into burnished gold while the center remains impossibly tender and sweet. The silken wasabi pea purée, vibrant as spring itself, cradles the scallops in a whisper of umami and heat, while the soy-miso vinaigrette weaves together the deep complexity of fermented soybeans with the bright snap of ginger and sesame. This is a dish that demands attention: the careful sear, the deliberate plating, the interplay of textures—delicate crust against velvet purée, the gentle crunch of toasted peas and pea shoots reaching skyward. Every element speaks to a philosophy of restraint and precision, where nothing is accidental and every flavor note has been earned through technique and intention. To dine on this is to experience the ocean's bounty transformed into an edible meditation on balance, elegance, and the art of knowing when to stop.

INGREDIENTS

Soy–Miso Vinaigrette
  • 30 g white miso paste (2 tbsp)
  • 6 g ginger, finely minced (1 tbsp)
  • 45 ml soy sauce (3 tbsp)
  • 15 ml sesame oil (1 tbsp)
  • 3 g toasted sesame seeds (1 tsp)
  • 7 g honey (1 tsp)
  • 0.5 g black pepper (1/4 tsp)
  • 80 ml grapeseed oil (1/3 cups

Wasabi Pea Purée
  • 340 g English peas (12 oz / ~2 cups)
  • 15 g wasabi paste (1 tbsp)
  • 5 g kosher salt (1 tsp)
  • 45 ml lemon juice (juice of 1 lemon)
  • 90 ml water (6 tbsp)
  • 30 ml grapeseed oil (2 tbsp)
Scallops and Garnish
  • ~450–500 g U10 sea scallops (12 pieces)
  • 5 g kosher salt (for seasoning)
  • 30 ml canola oil (2 tbsp)
  • 80 g reserved cooked peas (1/2 cup)
  • 60 g pea shoots (2 cups)

10 g scallion greens, finely sliced (2 scallion

METHOD

Blanch the peas in aggressively salted water for one minute, then immediately shock in ice water to lock in color and freshness; drain well and blend with water, yuzu juice (or lemon if needed), salt, and wasabi until completely smooth, then slowly stream in grapeseed oil to emulsify and pass through a fine chinois until the texture is silky and holds shape without running. In a separate bowl, whisk white miso, soy sauce, finely minced ginger, honey, sesame oil, and a touch of rice vinegar until smooth, then slowly emulsify with grapeseed oil and finish with toasted sesame seeds, keeping the vinaigrette fluid, not heavy. Pat the scallops completely dry and season lightly just before cooking; heat a pan until just before smoking, add canola oil, and place scallops down without moving them, allowing a deep golden crust to form over 1.5 to 2 minutes, then flip once and cook for another minute so the centers stay just set and translucent. Warm the reserved peas gently in a spoon of vinaigrette, lightly dress the pea shoots with a drop of oil and salt, and slice scallions finely on a bias. To plate, place a controlled quenelle or swipe of the purée slightly off-center, arrange three scallops with deliberate spacing, spoon the vinaigrette around rather than over them to preserve the crust, scatter the warmed peas for texture, add a small nest of pea shoots for height, and finish with scallions, crushed toasted wasabi peas for crunch, and a few drops of chive oil for contrast, ensuring the final dish hits clean sweetness from the peas, umami depth from the miso, sharp lifted acidity, and a clear textural contrast between silk, crust, and crunch.