Seared Scallops

Yuzu Koshō-Miso Crema, Achiote Oil, Shiso Oil

Chef Victor Rosado of Ahu Mar at Dua Miami | Miami

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Adapted by StarChefs  |  March 2025  |  Photo: Will Blunt

INGREDIENTS

Yuzu Koshō-Miso Crema:
Yield: 1 cup
2 ounces white miso
2 ounces heavy cream
1½ ounces yuzu koshō
½ ounce confit garlic

Achiote Oil:
Yield: 1 cup
1 cup canola oil
¼ cup achiote seeds

Shiso Oil:
Yield: 1 cup
½ cup shiso leaves, blanched
½ teaspoon kosher salt
1 cup grapeseed oil

To Assemble and Serve:
Yield: 1 serving
3 U-10 scallops
Kosher salt
Neutral oil
1 tablespoon butter

METHOD

For the Yuzu Koshō-Miso Crema:
In a mixing bowl, whisk to combine miso and 1 ounce cream. Set aside. In a pot over medium heat, add remaining 1 ounce cream and yuzu koshō. Whisk in confit garlic and miso-cream mixture. Using a Vitamix Commercial immersion blender, purée until smooth. Transfer to an airtight container and refrigerate.

For the Achiote Oil:
In a pot over medium flame, heat oil to 300°F. Add seeds, then remove pan from heat. Let cool. Strain, bottle, and reserve.

For the Shiso Oil:
In a Vitamix Commercial blender, add shiso and salt. With the machine running, slowly stream in oil, blending until fully emulsified. Strain, bottle, and reserve.

To Assemble and Serve:
In a pot over medium-low heat, warm Yuzu Koshō-Miso Crema. On a work surface, season scallops with salt. In a sauté pan over medium flame, heat oil. Add scallops and sear until golden brown. Flip scallops and add butter to pan. Baste with butter until scallops are cooked through. Set aside. In a serving bowl, spoon desired amount warmed Yuzu Koshō-Miso Crema. Drizzle with desired amount Achiote Oil and Shiso Oil. Top with seared scallops.

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