Name: Seared Scallops with Yuzu-Miso Emulsion, Smoked Fingerling Potato Foam, and Compressed Watermelon Radish
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Fusion
Ingredients: 12 large U-10 dry-packed sea scallops (approx. 300-350g / 10.5-12.3 oz total weight); 2 tablespoons (30ml) grapeseed oil (or other high smoke point neutral oil), divided; 1 tablespoon (14g) unsalted butter; Flaky sea salt (e.g., Maldon); Freshly cracked white pepper; 30g (2 tablespoons) white miso paste (shiro miso); 45ml (3 tablespoons) fresh yuzu juice; 10g (2 teaspoons) granulated sugar; 5ml (1 teaspoon) unseasoned rice vinegar; 120ml (8 tablespoons) grapeseed oil (or other neutral oil); 5ml (1 teaspoon) cold water, plus more if needed; 300g (10.5 oz) fingerling potatoes, scrubbed clean; 100ml (scant 1/2 cup) heavy cream (36% fat); 50ml (3.5 tablespoons) whole milk; 30g (2 tablespoons) unsalted butter; 5g (1 teaspoon) Diamond Crystal kosher salt (or to taste); Fine-grain wood chips (e.g., applewood or hickory) for smoking gun or smoker box; 1 medium watermelon radish (approx. 150-200g / 5-7 oz); 120ml (1/2 cup) filtered water; 30ml (2 tablespoons) unseasoned rice vinegar; 15ml (1 tablespoon) granulated sugar; 2g (1/2 teaspoon) fine sea salt; 2 sheets roasted nori (sushi grade); Pinch of fine sea salt; 4 vibrant microgreens (e.g., cilantro, shiso, celery leaf) for garnish

Magic Sous

Seared Scallops with Yuzu-Miso Emulsion, Smoked Fingerling Potato Foam, and Compressed Watermelon Radish — Magic Sous