Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Parsnip-Vanilla Purée & Blood Orange Beurre Blanc

Pristine wild diver scallops caramelized to golden perfection, resting on a silky, vanilla-infused parsnip purée, finished with a vibrant blood orange and cardamom beurre blanc and micro-sorrel.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops completely dry with paper towels. Place them on a clean plate lined with fresh paper towels and refrigerate uncovered for 15 minutes to dry out the surface, ensuring a perfect crust.

2. 02

   In a small saucepan, combine the chopped parsnips, milk, heavy cream, the scraped vanilla seeds, and the empty pod. Season with a pinch of salt. Bring to a gentle simmer over medium-low heat and cook until the parsnips are completely tender, about 15 minutes.

3. 03

   Discard the vanilla pod. Transfer the cooked parsnips and half of the cooking liquid into a high-speed blender. Blend on high until perfectly smooth, adding 30g of cold butter one cube at a time. Pass the purée through a fine-mesh chinois for an ultra-silky texture. Keep warm.

4. 04

   For the beurre blanc, combine the blood orange juice, white wine, minced shallots, and crushed cardamom pods in a small saucepan over medium heat. Reduce until the liquid is syrupy and measures about 2 tablespoons.

5. 05

   Strain the reduction through a fine sieve to remove the shallots and cardamom, then return the warm liquid to a clean saucepan over low heat. Gradually whisk in 100g of cold, cubed butter, one piece at a time, to create a smooth, glossy emulsion. Season with salt and keep warm (do not let it boil).

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Swirl in the grapeseed oil. Generously season both sides of the scallops with Fleur de sel and white pepper.

7. 07

   Carefully place the scallops in the hot pan. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown crust. Flip the scallops, add the remaining 20g of butter to the pan, and baste the tops for 30 seconds. Immediately remove from the pan and drain on paper towels.

8. 08

   To plate, spoon a generous pool of parsnip-vanilla purée onto the center of warm plates. Arrange three scallops on top. Drizzle the blood orange-cardamom beurre blanc around the purée. Garnish with micro-sorrel and a final touch of Fleur de sel.