Noix de Saint-Jacques Poêlées,...Noix de Saint-Jacques Poêlées, Mousseline de Panais Vanillée et Beurre Blanc au Caviar

Pan-seared diver scallops resting on a silk parsnip mousseline infused with Madagascar vanilla, finished with a Champagne-shallot beurre blanc folded with Royal Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Combine sliced parsnips, milk, heavy cream, scraped vanilla seeds, and the split pod in a small heavy-bottomed saucepan. Bring to a gentle simmer over medium-low heat, cover, and cook for 18–20 minutes until parsnips are fork-tender.

2. 02

   Discard the vanilla pod. Transfer the tender parsnips and hot cooking liquid into a high-speed blender. Add 40g of cold butter, then purée on high speed until completely smooth, glossy, and satin-like. Pass through a fine-mesh chinois, season with fine sea salt, and keep warm.

3. 03

   Prepare the reduction for the beurre blanc: in a small saucepan, combine minced shallots, Champagne, and Champagne vinegar. Simmer over medium heat until the liquid reduces to approximately 1.5 tablespoons of glossy syrup.

4. 04

   Reduce heat to the absolute lowest setting. Whisk in 120g of cold cubed butter, one or two cubes at a time, emulsifying continuously to create an opaque, velvety beurre blanc. Remove from heat, strain out the shallots through a sieve, season subtly with white pepper, and gently fold in the Oscietra caviar just before plating.

5. 05

   Season the scallops lightly with fleur de sel. Heat grapeseed oil in a stainless steel or cast-iron skillet over high heat until wisps of smoke form. Carefully place scallops in the pan, ensuring they do not touch.

6. 06

   Sear without moving for 90 seconds until a deep caramelized golden crust develops. Add the remaining 20g of butter to the pan, flip scallops, and baste with foaming butter for 45 seconds. The center should remain translucent and tender (mi-cuit).

7. 07

   To serve, place a warm swoosh of vanilla parsnip mousseline in the center of shallow preheated porcelain bowls. Arrange three seared scallops atop the purée, golden crust facing upward. Nappe the caviar-studded Champagne emulsion around the mousseline and crown with delicate chervil sprigs.