Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Saffron-Fennel Purée

Perfectly caramelized wild scallops served over a silky, saffron-infused fennel purée, finished with a delicate citrus-vanilla emulsion.

Ingredients

Cooking Instructions

1. 01

   Remove the tough side muscle from the scallops, pat them thoroughly dry with paper towels, and season lightly with fine salt. Place on a plate uncovered in the refrigerator to dry the surface further.

2. 02

   To make the purée, sweat the chopped fennel and half of the minced shallot in 15g of butter over medium-low heat until translucent. Add the saffron threads and heavy cream, then simmer gently until the fennel is completely tender (about 12 minutes).

3. 03

   Transfer the fennel mixture to a high-speed blender and process until silky smooth. Season with salt to taste and pass through a fine-mesh sieve. Keep warm.

4. 04

   For the sauce, combine the remaining shallot, white wine, orange juice, and vanilla seeds/pod in a small saucepan over medium heat. Reduce until only about 2 tablespoons of syrupy liquid remains, then discard the vanilla pod.

5. 05

   Reduce the heat to low and gradually whisk in the remaining cold, cubed butter one piece at a time, moving the pan on and off the heat to create a stable, glossy emulsion. Season with a pinch of salt and keep in a warm spot (do not boil).

6. 06

   Heat the grapeseed oil in a heavy cast-iron or stainless steel skillet over high heat until it just begins to smoke. Carefully add the scallops, leaving space between them.

7. 07

   Sear the scallops undisturbed for 2 minutes to form a deep, golden-brown crust. Flip them, add 15g of butter to the pan, baste for 30 seconds, then immediately transfer them to a warm plate lined with paper towels.

8. 08

   To plate, spoon the warm saffron-fennel purée onto the center of two plates. Arrange three scallops on top, drizzle the citrus-vanilla emulsion around, and garnish with microgreens and a sprinkle of fleur de sel.