Seared Scallops With Yuzu Koshu Butter

Instructions

1. Combine butter, mirin, yuzu koshu, seven spices and garlic chives in a bowl with a fork and mix well
2. Transfer the flavoured butter to a piece of parchment paper or plastic wrap, form it into a log and wrap it well
3. Refrigerate for a couple of hours
4. Mix the garlic aioli and wasabi, set aside
5. Preheat a frying pan over high heat with a tbsp of olive oil
6. Pat the scallops dry with kitchen paper, season with salt and pepper
7. Add the scallops to the pan flat side down and cook until golden, about 2-3 minutes
8. Please don’t move the scallops around in the pan, as this will stop them from getting that perfect crust
9. Turn the scallops over and cook them for a further 1-2 minutes
10. Cut 3-4 discs of the yuzu koshu butter from the chilled log and add this to the pan
11. Baste the scallops with the butter, then remove them from the pan
12. Place the scallops on a serving platter and drizzle with the remaining butter from the pan
13. Pierce with mini skewers, dot with garlic aioli, sprinkle with Japanese Seven Spice powder and garnish with edible garlic chive flowers