Genmaicha & Aji Amarillo Quick-Cured Hokkaido Scallops with Sweet Corn-Miso Purée

Instructions

1. 1

   In a small mortar or bowl, mix 1 tbsp genmaicha tea leaves, 0.75 tsp fine sea salt, 0.5 tsp granulated sugar, 1 tsp aji amarillo paste, and 0.5 tsp lime zest to form a crumbly, aromatic curing rub. Pat 12 large Hokkaido sea scallops dry with paper towels, then evenly coat the top and bottom surfaces with the rub. Place on a wire rack set over a tray and chill uncovered in the refrigerator to flash-cure.

   12 min

   Tip: Keeping them uncovered in the fridge allows the refrigerator fan to dry the surface moisture, which is the secret to an insane golden crust later.

2. 2

   While the scallops cure, melt 1 tbsp unsalted butter in a medium saucepan over medium heat. Add 1 medium shallot and cook until softened and translucent, about 3 minutes. Stir in 2 cups fresh sweet corn kernels (reserving the remaining half-cup for garnish) and 0.25 tsp fine sea salt, sautéing for 2 minutes until bright yellow.

   5 min

   Tip: Do not let the shallots or corn brown here; you want to preserve the clean, sunny color of the late-summer corn.

3. 3

   Pour 0.75 cup dashi broth and 1 tbsp mirin into the corn saucepan. Bring to a gentle simmer, cover, and cook for 6 minutes until the kernels are tender.

   6 min

   Tip: Dashi infuses glutamate into the natural sweetness of the corn, bridging the gap between Latin American produce and Japanese umami.

4. 4

   Transfer the simmered corn mixture to a high-speed blender. Add 1.5 tbsp sweet white miso and blend on high for 90 seconds until silky smooth. Pass through a fine-mesh sieve back into the pan, taste for seasoning, and keep warm over low heat.

   3 min

   Tip: Passing through a chinois or fine strainer removes the fibrous corn hulls, creating an impossibly luxurious texture akin to a French velouté.

5. 5

   Remove the scallops from the refrigerator. Thoroughly wipe off any excess curing paste and released moisture with paper towels so the surfaces are bone-dry.

   2 min

   Tip: Moisture is the mortal enemy of a hard sear. If they are wet, they will steam instead of caramelize.

6. 6

   Heat a heavy cast-iron or carbon steel skillet over high heat until wisps of smoke appear. Add 1.5 tbsp neutral high-heat oil. Carefully place the 12 large Hokkaido sea scallops into the pan with ample space between them. Sear undisturbed for 90 seconds until a deeply caramelized, mahogany crust forms. Flip and sear the second side for just 30 to 45 seconds. Immediately transfer to a warm plate.

   3 min

   Tip: Hokkaido scallops are best enjoyed medium-rare with a tender, cool-to-warm translucent center. Do not overcook them!

7. 7

   Wipe out the skillet, reduce the heat to medium, and add 3 tbsp unsalted butter. Swirl as it melts and foams until the milk solids turn nutty amber and fragrant, about 2 minutes. Toss in the reserved 0.5 cup fresh sweet corn kernels to blister for 1 minute. Remove from heat, then immediately stir in 1 tbsp yuzu juice and half of the 6 leaves shiso leaves.

   3 min

   Tip: Pull the skillet off the burner before adding the citrus juice to prevent scorching the butter.

8. 8

   To serve, spoon a generous pool of warm sweet corn-miso purée across four shallow bowls or plates. Arrange 3 seared scallops on each plate. Spoon the blistered corn and nutty shiso-yuzu brown butter over and around the scallops. Garnish with 1 tbsp toasted puffed rice or arare and the remaining 6 leaves shiso leaves.

   2 min

   Tip: Serve immediately while the scallop crust is crisp and the brown butter is aromatic.