Yuzu Kosho Scallops with Miso Foam | Club House for Chefs

Ingredients

• Edamame Crumble | Serves 4
• 1 1/2 cups (375 milliliters) Shelled Edamame, fresh or frozen thawed
• 2 tsps (10 milliliters) Vegetable Oil
• 1/4 tsp (1 milliliter) Club House ® Ginger, Ground
• Miso Foam | Serves 4
• 1/2 cup (125 milliliters) Whole Milk
• 1/3 cup (70 milliliters) Heavy Whipping Cream, cold
• 3 tbsps (45 milliliters) Red Miso Paste
• 1 tsp (5 milliliters) Fish Sauce
• 1 tsp (5 milliliters) Liquid Sunflower Lecithin, optional stabilizer
• 1/2 tsp (2 milliliters) Tamari
• Yuzu Kosho Scallops | Serves 4
• 1 1/2 tsps (7 milliliters) Vegetable Oil
• 12 each Sea Scallops, patted dry
• 3 tbsps (45 milliliters) Yuzu Kosho Butter
• 2 tsps (10 milliliters) Yuzu Kosho