Seared Scallops with Wasabi Pea Puree and Soy-Miso Vinaigrette

INSTRUCTIONS

1. Make the vinaigrette: In a small bowl, whisk together all the vinaigrette ingredients, except the grapeseed oil. Once well blended, slowly pour in the grapeseed oil while whisking continuously, until the vinaigrette is emulsified. Set aside while you prepare the pea puree.

2. Make the wasabi pea puree: Blanch the peas in salted boiling water for 2 to 3 minutes. The peas will start to turn a bright green when they are ready. Drain them, set aside ½ cup (80 g) of the peas, and place the rest in a blender or food processor. Add the wasabi, salt, lemon juice and water. Blend the peas until smooth. Add the grapeseed oil and blend for another 30 seconds. Transfer the puree to a small saucepan and keep warm over low heat, stirring the puree every few minutes to ensure it is heating evenly.

3. Prepare the scallops: Line a baking sheet with paper towels. In a large cast-iron or stainless-steel skillet, heat the canola oil over medium-high heat until it ripples and begins to smoke. Using a nonstick pan does not allow the scallops to caramelize properly. Sprinkle the scallops lightly with salt and add them to the pan. You may need to work in batches to prevent overcrowding, which would cause the scallops to steam instead of caramelizing, or use two pans, if necessary, to prevent this. Cook the scallops, without moving them, for 3 to 4 minutes. Flip the scallops and finish cooking them for 2 to 3 minutes on the second side. Transfer the scallops to the paper towel–lined baking sheet.

4. Time to plate like a pro: Put a spoonful of the pea puree in the center of each of four plates. Use a spoon to spread it into an even disk. Place 3 scallops on top of the puree. Add a few peas in between and around the scallops. Lightly dress the pea shoots with the dressing and in the center of the scallops. Drizzle additional vinaigrette around the dish. Garnish with garlic flowers (if using). Serve immediately.

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