Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Saffron-Fennel Emulsion and Citrus-Vanilla Beurre Blanc

A masterclass in seafood elegance: perfectly caramelized U-10 scallops nested on a velvety, saffron-infused fennel puree, kissed by a delicate orange and vanilla bean emulsion, and finished with pops of briny trout roe.

Ingredients

Cooking Instructions

1. 01

   To make the Saffron-Fennel Emulsion, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the chopped fennel and sweat without color for 5 minutes until soft.

2. 02

   Add the heavy cream and saffron threads to the fennel. Bring to a gentle simmer, cover, and cook for 15 minutes until the fennel is completely tender. Transfer to a high-powered blender and puree until ultra-smooth. Season with fine sea salt to taste, pass through a fine-mesh chinois, and keep warm.

3. 03

   To make the Beurre Blanc, combine the white wine, minced shallot, orange juice, and the scraped vanilla bean seeds (plus the pod) in a small saucepan over medium heat. Reduce until the liquid is syrupy and measures about 2 tablespoons. Remove the vanilla pod.

4. 04

   Reduce the heat to low. Whisk in 6 tablespoons of cold, cubed butter, one piece at a time, moving the pan on and off the heat to maintain an emulsion. The sauce should be glossy and thick. Strain through a chinois, season with salt, and keep warm in a thermos or warm water bath (do not boil).

5. 05

   Pat the scallops completely dry with paper towels. Season both sides with fine sea salt. Heat a heavy cast-iron skillet over high heat until smoking, then add the grape seed oil.

6. 06

   Carefully place the scallops in the pan in a clockwise pattern. Sear without moving for 2 minutes to develop a deep, golden crust. Flip the scallops, immediately add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the foaming butter for 30-45 seconds. Immediately transfer to a warm plate lined with a paper towel.

7. 07

   To assemble, spoon a generous pool of the saffron-fennel emulsion in the center of four warmed shallow bowls. Place three scallops atop the puree. Artfully drizzle the vanilla-citrus beurre blanc around the plate. Garnish each scallop with a small spoonful of trout roe, a few sprigs of micro-fennel, and a delicate sprinkle of Fleur de sel.