Seared Scallops
Yuzu Kosho-Miso Crema, Achiote Oil, Shiso Oil
Chef Victor Rosado of Ahu Mar at Dua Miami | Miami
Adapted by StarChefs | March 2025 | Photo: Will Blunt
INGREDIENTS
Yuzu Kosho-Miso Crema:
Yield: 1 cup
2 ounces white miso
2 ounces heavy cream
1½ ounces yuzu kosho
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
METHOD
For the Yuzu Kosho-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 kosho. 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, mixing until fully emulsified. Strain, bottle, and reserve.
To Assemble and Serve:
In a pot over medium-low heat, warm Yuzu Kosho-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 Kosho-Miso Crema. Drizzle with desired amount Achiote Oil and Shiso Oil. Top with seared scallops.
