Espelette-Crusted Scallops with Calabrian...Espelette-Crusted Scallops with Calabrian Chili Velouté

Pan-seared U-10 scallops dusted with smoked Espelette pepper, served over a silky cauliflower-chili emulsion and finished with a vibrant ginger-infused spicy oil.

Ingredients

Cooking Instructions

1. 01

   Create the infused oil: In a small saucepan, combine grapeseed oil, sliced ginger, and split Thai chilies. Heat gently to 80°C (175°F) and maintain for 15 minutes. Remove from heat and let steep until cool, then strain through a fine-mesh sieve.

2. 02

   Prepare the velouté: Sweat minced shallots in a small knob of butter until translucent. Add cauliflower and just enough heavy cream to cover the florets. Simmer on low heat until the cauliflower is completely tender. Transfer to a high-speed blender, add Calabrian chili paste, and process until ultra-smooth. Pass through a chinois or fine-mesh strainer and keep warm.

3. 03

   Prepare the scallops: Pat the scallops extremely dry with paper towels. Season one side of each scallop generously with Espelette pepper and a touch of fine salt.

4. 04

   The Sear: Heat a stainless steel skillet over high heat with a tablespoon of the infused ginger-chili oil. Once shimmering, place scallops Espelette-side down. Sear undisturbed for 2 minutes until a deep, vibrant crust forms. Add remaining butter to the pan, flip the scallops, and baste with the foaming butter for exactly 30 seconds. Remove immediately to a warm resting plate.

5. 05

   Plating: Spoon a generous pool of the warm Calabrian velouté into the center of two heated shallow bowls. Place three scallops atop the sauce. Drizzle the bright ginger-chili oil in a broken circle around the velouté. Finish with a bright squeeze of lemon juice and a few flakes of Maldon salt.