Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Truffled Parsnip Velouté and Champagne Emulsion

Hand-dived scallops perfectly caramelized, served over a silken parsnip purée with a sophisticated Champagne reduction and a hint of winter truffle.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the sliced parsnips and heavy cream. Simmer over medium-low heat until the parsnips are completely tender, about 15 minutes.

2. 02

   Transfer the parsnip mixture to a high-speed blender. Add truffle oil and a pinch of salt. Blend until ultra-smooth. Pass through a fine-mesh chinois for a silken texture. Keep warm.

3. 03

   For the Champagne emulsion: In a small sauté pan, combine the minced shallot and Champagne. Reduce over medium heat until only about 2 tablespoons of liquid remain.

4. 04

   Reduce heat to low and whisk in 60g of the cold butter, one cube at a time, to create a stable emulsion. Season with lemon juice and a pinch of salt. Strain through a fine sieve and keep in a warm spot (do not boil).

5. 05

   Pat the scallops extremely dry with paper towels. Season both sides with Maldon salt just before cooking.

6. 06

   Heat grapeseed oil in a stainless steel skillet over high heat until it begins to shimmer. Place scallops in the pan, ensuring they do not touch.

7. 07

   Sear undisturbed for 2 minutes until a deep golden crust forms. Add the remaining 40g of butter to the pan, flip the scallops, and baste with the foaming butter for 30 seconds. Remove immediately to a warm plate.

8. 08

   To plate: Spoon a generous circle of parsnip velouté onto the center of warmed plates. Arrange three scallops atop the purée. Drizzle the Champagne emulsion around the base. Garnish each scallop with a small quenelle of caviar and micro-shiso.