Appetizer

Seared Scallop & Burnt Orange Emulsion with Charred Enoki Mushrooms, Crispy Sage & Black Sesame Brittle

Name: Seared Scallop & Burnt Orange Emulsion with Charred Enoki Mushrooms, Crispy Sage & Black Sesame Brittle
Prep time: 18 min
Cook time: 28 min
Total time: 46 min
Yield: 2 servings
Ingredients: 4 large dry scallops (about 1.5 oz each), side muscle removed; 2 oranges, zest and juice; 2 Tbsp unsalted butter; 1/2 tsp white miso paste; 1/4 tsp fish sauce; pinch white pepper; 2 oz enoki mushrooms, separated into clusters; 1 Tbsp neutral oil; 1/4 tsp sea salt; 1 tsp sesame oil; 8 fresh sage leaves; 1 Tbsp neutral oil (for sage); fleur de sel; For black sesame brittle: 3 Tbsp black sesame seeds, 2 Tbsp honey, 1/4 tsp sea salt

Hand-dived scallops seared to a golden crust, served on a pool of silken burnt orange emulsion infused with fish sauce and a whisper of miso. Charred enoki mushrooms provide earthy smokiness, crispy sage leaves add herbaceous crunch, and a shard of black sesame brittle crowns the plate with nutty bitterness. A composed appetizer that whispers ambition and technique without shouting.

350calper serving 14gprotein 12gcarbs 28gfat 18min prep 28min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this