Coquilles Saint-Jacques au Vin...Coquilles Saint-Jacques au Vin Jaune et Mousseline de Panais

Pan-seared Atlantic sea scallops paired with a velvety tonka-perfumed parsnip mousseline, crispy sunchoke ribbons, and an ethereal Vin Jaune emulsion finished with hazelnut brown butter.

Ingredients

Cooking Instructions

1. 01

   Place the diced parsnips, milk, 50ml of cream, and grated tonka bean into a heavy saucepan. Simmer gently over medium-low heat until completely tender, about 20 minutes.

2. 02

   Transfer the tender parsnips to a high-speed blender with 40g of cold butter. Blend until a glass-smooth, glossy mousseline forms. Season with fine sea salt, pass through a fine tamis sieve, and reserve warm.

3. 03

   In a small saucepan, sweat the minced shallots with 10g of butter over low heat until translucent. Pour in the Vin Jaune and reduce by three-quarters.

4. 04

   Add the concentrated fish fumet and remaining 100ml cream to the reduction; simmer for 3 minutes. Remove from heat and vigorously mount with 100g of cold cubed butter using an immersion blender until a light, aerated foam is achieved. Season lightly and keep warm (below 65°C).

5. 05

   Heat a shallow pool of grapeseed oil to 160°C (320°F). Fry the shaved sunchoke slices until crisp and pale golden, about 1-2 minutes. Drain on paper towels and sprinkle lightly with fleur de sel.

6. 06

   Pat scallops thoroughly dry with paper towels and season tops generously with fleur de sel. Heat 20ml grapeseed oil in a stainless steel or cast iron skillet over high heat until just smoking.

7. 07

   Place scallops in the pan without overcrowding. Sear undisturbed for 90 seconds until a deep, caramelized crust forms. Flip, add the remaining 30g of butter to the pan, baste the scallops with foaming butter for 30 seconds, and immediately transfer to a warm rest plate.

8. 08

   To plate: Swipe a generous spoonful of tonka parsnip mousseline across the center of each warm plate. Arrange three seared scallops atop the mousseline. Froth the Vin Jaune sauce with the immersion blender and spoon the airy emulsion around the base. Crown each scallop with a crisp sunchoke chip and fresh chervil.