Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Saffron Fregola Sarda and Preserved Lemon Gremolata

Exquisite caramelised diver scallops served over a bed of golden, saffron-infused Sardinian pasta pearls, finished with a vibrant preserved lemon and parsley emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the stock to a simmer. Add the saffron threads and let steep on low heat for 10 minutes to extract the color and aroma.

2. 02

   In a separate wide pan, sauté the diced shallot in a tablespoon of olive oil until translucent. Add the fregola sarda and toast for 2 minutes.

3. 03

   Gradually add the saffron stock to the fregola, one ladle at a time, stirring frequently until the pasta is al dente and the liquid is mostly absorbed (about 12-14 minutes).

4. 04

   Prepare the gremolata by whisking together the minced preserved lemon peel, parsley, garlic, and 40ml of olive oil in a small bowl. Season with a touch of sea salt.

5. 05

   Pat the scallops completely dry with paper towels. Season with sea salt and a dusting of smoked paprika on one side only.

6. 06

   Heat a heavy-bottomed stainless steel pan over high heat with the remaining olive oil. When the oil is shimmering, place scallops seasoned-side down. Sear for 2 minutes without moving them until a golden-brown crust forms.

7. 07

   Flip the scallops, add the chilled butter to the pan, and baste for 30-45 seconds. Remove from heat immediately.

8. 08

   To serve, spoon the saffron fregola into the center of four warmed plates. Arrange three scallops atop each bed of pasta and drizzle generously with the preserved lemon gremolata.