Capesante in Vellutata di...Capesante in Vellutata di Zafferano e Prosecco

Pan-seared U-10 scallops over a vibrant pea shoot and pine nut pesto, finished with a delicate saffron-infused Prosecco foam and crispy Prosciutto di Parma shards.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 180°C (350°F). Place prosciutto slices between two sheets of parchment paper and weigh down with a baking tray. Bake for 8-10 minutes until perfectly crisp. Set aside to cool, then break into shards.

2. 02

   Blanch the pea shoots in boiling salted water for 30 seconds, then immediately shock in ice water. Drain and squeeze out all excess moisture. Blend with pine nuts, Parmigiano, lemon zest, and olive oil until a smooth, vibrant pesto forms. Season with sea salt.

3. 03

   In a small saucepan, sauté the minced shallot in 10g of butter until translucent. Add the Prosecco and saffron threads. Reduce the liquid by half over medium heat. Stir in the heavy cream and simmer for 2 minutes. Strain through a fine chinois into a clean pot and keep warm.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the tops with fine sea salt. Heat a cast-iron skillet over high heat with a touch of neutral oil. When smoking, place scallops seasoned-side down.

5. 05

   Sear for 2 minutes without moving until a golden-brown crust forms. Flip, add the remaining butter to the pan, and baste for 1 minute. Remove from heat immediately.

6. 06

   Using an immersion blender, aerate the warm saffron-Prosecco sauce at a 45-degree angle to create a stable foam (aria).

7. 07

   To plate: Place three small dollops of pea shoot pesto on each plate. Nestled a scallop atop each dollop. Spoon the saffron foam generously over the scallops and garnish with the crispy prosciutto shards and a few micro-greens.