Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Saffron-Yuzu Foam & Caviar

Pan-seared dry scallops served over a silky parsnip purée, finished with a luminous saffron-yuzu emulsion and topped with delicate Ossetra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Silk: In a saucepan, bring diced parsnips, milk, and cream to a simmer over medium heat. Cook until parsnips are extremely tender (15 minutes). Transfer to a high-speed blender, process until velvet-smooth, season with white pepper and salt, and pass through a fine-mesh chinois. Keep warm.

2. 02

   Build the Reduction Base: In a small saucepan, melt 15g of butter over medium-low heat. Add minced shallots and sweat without browning for 2 minutes. Pour in the Champagne and saffron threads. Reduce the liquid by three-quarters until syrupy.

3. 03

   Emulsify the Sauce: Strain the Champagne reduction into a clean saucepan. Over very low heat, gradually whisk in the remaining cold butter piece by piece to create a rich emulsion. Stir in the yuzu juice. Off the heat, aerate the top layer with a hand blender held at an angle to create a fine foam.

4. 04

   Sear the Scallops: Thoroughly pat scallops dry with paper towels and season the flat surfaces generously with fine sea salt. Heat grapeseed oil in a heavy stainless-steel or cast-iron skillet until shimmering and almost smoking.

5. 05

   Sear and Baste: Place scallops in the pan undisturbed for 90 seconds until a deep golden crust forms. Gently flip, add a knob of butter to the pan, baste the scallops for 45 seconds, then immediately transfer to a paper-towel-lined plate to rest.

6. 06

   Plating: Smooth a curved spoon of warm parsnip purée across each heated rimmed dish. Nest 3 scallops along the purée arc. Carefully spoon the airy saffron-yuzu foam around the base. Crown each scallop with a dollop of caviar and garnish delicate sea fennel sprigs.