Ingredients:
· 6 x U10 scallops, dry, abductor muscle removed
· Shiro (white) miso, as needed (about 1 tsp. per scallop)
· Turbinado sugar, as needed
· 1 T. butter/1 T. oil
For the Carrot Ginger Puree:
· 12 oz. carrots (whole with tops), tops removed and reserved, carrots peeled and cut in half
· 1.5 T. ginger, chopped
· 1 T. oil
· ½ tsp. salt
· ¼ tsp. white pepper
· 1 ¼ C. carrot juice
For the Passionfruit Foam:
· 7 oz. (200 grams) passionfruit juice
· 2 grams soy lecithin
Preparation
1. For the Carrot Ginger Puree – Preheat the oven to 425 degrees. Combine the carrots, ginger, oil, salt and pepper in a bowl and toss well to combine. Transfer the contents to a baking dish, cover with foil and roast for 30 minutes. Remove from the oven and let cool slightly. Transfer to a blender with the carrot juice and puree until smooth. Set aside.
2. For the Passionfruit Foam – combine the passionfruit juice and the soy lecithin in a small bowl. Using an immersion blender, blend the mixture on high until a foam starts to form on the top of the liquid; 30-45 seconds. Set aside (foam will hold for 30 minutes without deflating.)
3. For the Scallops - Heat a large saute pan over medium – medium high heat. Top each scallop with the miso and then dip in the sugar.
Add the butter to the pan and let brown. When the butter is brown, add the oil and heat to almost smoking. When the butter/oil is hot, gently add the scallops and caramelize the sugar. Be very careful not to let the sugar burn. When the scallops are caramelized, turn oven and reduce the heat of the pan to medium. Let the scallops cook until desired doneness.