Chef Eric Adjepong Shows Us How to Perfectly Sear a Scallop

In his mother's kitchen, Eric Adjepong showed us how to make a dish that defines his particular culinary fusion of New York and West Africa.

thinks of his approach to cooking a lot like jazz music. “I know, technically, how to make a great meal: the flavor profiles you need, the textures, the crunch, this, that, and the other,” the formerhost told me when I arrived at his mother’s house in the Bronx earlier this month to watch him work. “At that point, jazz starts happening, because you’re bringing things together that probably don’t really mix, but you have the authority and the finesse and the touch to make it work.

We’ll add the cuttlefish ink into the couscous to first, make it super dramatic and black and dark, and second, to give a nice oceanic, salty profile to the fish. The squid ink accents the scallop, which tastes very buttery, and we’ll have some salmon caviar and some salmon roe as well to really play off of all those sea notes.

The key to cooking scallops is to dry them and salt them beforehand. You want them dry, and that’s really the case for any sort of protein. You want to try to keep a very dry surface because oil and water don’t mix. If they’re wet, they steam, but we want a nice kind of sear on them. We’ll use a good amount of fat to get them going and then it’s just about letting them do their thing.

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