Noix de Saint-Jacques Rôties,...Noix de Saint-Jacques Rôties, Mousseline de Panais à la Vanille et Émulsion au Champagne

Pan-seared hand-dived scallops rested atop a silky Madagascar vanilla parsnip mousseline, finished with a frothy Champagne emulsion and Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine chopped parsnips, milk, 50ml heavy cream, scraped vanilla bean seeds, and the split pod. Simmer gently over medium-low heat until parsnips are knife-tender, about 15-18 minutes.

2. 02

   Discard the vanilla pod. Drain the parsnips, reserving 3 tablespoons of the hot cooking liquid. Transfer parsnips to a high-speed blender with reserved liquid and 50g cold butter. Purée until impeccably smooth. Season with fleur de sel and pass through a fine-mesh chinois. Keep warm.

3. 03

   In a small saucier, sweat the minced shallot in 10g butter until translucent with no color. Pour in the Champagne and reduce by two-thirds. Add the fish stock and simmer until reduced by half.

4. 04

   Whisk the remaining 100ml heavy cream into the Champagne reduction. Bring to a brief simmer, remove from heat, and strain through a chinois. Vigorously mount with 40g cold diced butter using an immersion blender held at a slight angle to incorporate air, generating a glossy, persistent foam.

5. 05

   Season the dry scallops lightly with fine sea salt. Heat grapeseed oil in a heavy stainless steel or copper skillet over high heat until shimmering. Sear scallops undisturbed for 90 seconds until a deep, golden crust forms.

6. 06

   Flip the scallops, immediately add the remaining 20g butter to the pan, baste scallops with the foaming butter for 45 seconds, then transfer them immediately to a warm, paper-lined tray to rest for 1 minute.

7. 07

   To serve, spread a clean stroke or quenelle of vanilla parsnip mousseline onto four pre-warmed plates. Arrange three scallops per plate. Spoon aerated Champagne emulsion around the scallops, crown each scallop with a quenelle of Oscietra caviar, and finish with micro chervil.