Butter-Poached Sea Scallops with...Butter-Poached Sea Scallops with Saffron-Vanilla Bisque and Compressed Apple

Pan-poached jumbo sea scallops served over a velvety saffron and Madagascar vanilla lobster bisque, garnished with compressed Granny Smith ribbons and crispy sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   To prepare the sunchoke chips, heat 2 inches of neutral frying oil in a small saucepan to 160°C (320°F). Fry the thin sunchoke slices for 2 minutes until light golden and crisp. Drain on paper towels and instantly season with fine sea salt.

2. 02

   Toss the translucent apple ribbons with yuzu juice and a tiny pinch of salt. Place in a vacuum bag and seal on high pressure to compress, or cover tightly in a chilled container for 20 minutes until translucent.

3. 03

   In a small saucepan, sweat the shallots in 15g of clarified butter over medium-low heat until soft but without color. Stir in the saffron threads and vanilla bean seeds, allowing them to bloom for 1 minute.

4. 04

   Pour in the shellfish stock and reduce by half over medium heat. Add heavy cream, bring to a gentle simmer, and simmer for 5 minutes. Blend using a high-speed immersion blender until silky, then pass through a fine chinois. Season with white pepper and salt; keep warm.

5. 05

   Pour the remaining clarified butter into a shallow saucepan and heat precisely to 62°C (144°F). Season scallops lightly with salt, submerge into the warm butter, and poach gently for 6 to 8 minutes until translucent in the center.

6. 06

   To assemble: Spoon a pool of warm Saffron-Vanilla Bisque into the center of four warm, shallow bowls. Lift scallops gently from the butter, wipe the bottoms on paper towel, and place 3 scallops per dish. Nestling compressed apple ribbons around scallops, top with crisp sunchoke chips, and finish with a delicate drizzle of chive oil.