Seared scallops with pumpkin purée & yuzu dressing

Seared scallops with pumpkin purée & yuzu dressing

Noix de saint-jacques poêlées et sa purée de citrouille et vinaigrette yuzu

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Eating my way through France, I noticed that Japanese cuisine has a large presence in fine-dining restaurants. The subtleness of Japanese cuisine, as with Vietnamese, complements French cooking well. If you can’t find fresh yuzu, you can buy bottled juice from Asian markets.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
16 scallops, roe removed
6 chives, thinly sliced
edible flowers, to garnish
sea salt, for sprinkling

Pumpkin purée

Quantity Ingredient
1 tablespoon extra virgin olive oil
2 french shallots, thinly sliced
1 teaspoon chinese five-spice, (see glossary)
1 garlic clove, diced
1 butternut pumpkin, peeled, seeded and diced
25g butter

Yuzu dressing

Quantity Ingredient
2 tablespoons yuzu juice, (see glossary)
1 tablespoon light soy sauce
dash sesame oil
1 tablespoon grapeseed oil

Method

  1. Start by making the pumpkin purée. Heat a saucepan over medium–low heat. Add the olive oil, then sauté the shallot for a few minutes, until soft. Add the five-spice and garlic and sauté for 2 minutes.
  2. Now add the pumpkin and butter. Cover the pan, reduce the heat to low, then cook for 12–15 minutes, or until the pumpkin is soft.
  3. Using a hand-held stick blender, blitz the pumpkin until puréed, seasoning to taste with sea salt and freshly ground black pepper. Set aside and keep warm.
  4. Add all the dressing ingredients to a mixing bowl, stirring until well combined.
  5. Heat a frying pan over high heat. Add the olive oil and wait until it is really hot. Working in two batches, sear the scallops on each side for no longer than 1 minute, draining briefly on paper towel.
  6. Spoon the pumpkin purée onto serving plates, smoothing it out with the back of a spoon. Arrange four scallops over the purée and drizzle with the yuzu dressing. Garnish with the chives, edible flowers and a sprinkling of sea salt and serve.
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