Scallop, Hearts of Palm, Popcorn Purée, and Yuzu Kosho Milk

Adapted by
May 2013
Yield: 4 servings


Hearts of Palm
8 ounces hearts of palm
olive oil
Popcorn Purée
2 quarts popcorn
1 pint cream
0.75 grams xanthan gum
Yuzu Kosho Milk
600 grams milk
75 grams yuzu juice
9 grams salt
21 grams yuzu kosho
10 grams lecithin
grapeseed oil
8 large dayboat scallops
To Assemble and Serve
pea tendrils


For the Hearts of Palm:
Preheat bath of an immersion circulator to 85°C. In a large bowl, toss hearts of palm with oil, salt, and pepper. Transfer to a vacuum bag and seal on highest setting. Cook sous vide for 1½ hours. Chill and cut into rounds.

For the Popcorn Purée:
In a large pot, combine popcorn and cream and bring to a simmer. Cover, remove from heat, and steep 30 minutes. Transfer mixture to a blender, add xantham gum, and purée. Strain through a chinois, season with salt, and reserve warm.  

For the Yuzu Kosho Milk:
In a saucepot, combine milk, yuzu, salt, and yuzu kosho. Warm lightly to infuse flavors. Before milk starts to curdle, purée with an immersion blender. Strain through a chinois and, with an immersion blender, shear in lecithin to create a foam.  

For the Scallops:
In a sauté pan over a medium-high heat, heat grapeseed oil. Sear scallops on one side, flip, add butter to the pan, and baste scallops while the second side sears.

To Assemble and Serve:
In a small sauté pan, melt a small amount of butter and re-warm Hearts of Palm. Spoon a dollop of warm Popcorn Purée onto a plate, and arrange Hearts of Palm and Scallops on top. Spoon some Yuzu Kosho Milk foam on top of the dish. Garnish with pea tendrils.