Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Fennel Velouté & Chorizo Oil

Elegant, butter-basted jumbo scallops served over a silky, saffron-infused fennel purée, finished with a vibrant, smoky chorizo infusion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chorizo Oil: In a small saucepan, combine the diced chorizo and grapeseed oil over low heat. Infuse for 12-15 minutes until the oil turns a deep red. Strain through a fine-mesh sieve and set aside.

2. 02

   Make the Saffron-Fennel Velouté: Sauté the sliced fennel in 10g of butter over medium heat until softened but not browned. Add the heavy cream and saffron. Simmer gently for 8-10 minutes until the fennel is very tender.

3. 03

   Blend the Purée: Transfer the fennel and cream mixture to a high-speed blender. Process until completely smooth. Season with white pepper and salt. Pass through a chinois (fine-mesh strainer) for a professional silk texture. Keep warm.

4. 04

   Sear the Scallops: Pat the scallops extremely dry with paper towels. Season only with salt. Heat a stainless steel skillet over high heat with a splash of oil. Once smoking, place scallops in the pan. Sear undisturbed for 2 minutes until a deep golden crust forms.

5. 05

   Baste: Flip the scallops. Add the remaining butter to the pan. Once foaming, spoon the melted butter over the scallops for 30-45 seconds. Remove immediately to prevent overcooking.

6. 06

   Plating: Spoon a generous circle of the saffron-fennel velouté onto the center of each warmed plate. Place three scallops on top. Drizzle the chorizo oil around the purée and garnish with reserved fennel fronds.