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Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Saffron-Vanilla Emulsion and Parsnip-Apple Purée

Name: Pan-Seared Diver Scallops with Saffron-Vanilla Emulsion and Parsnip-Apple Purée
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Cuisine: Modern French
Ingredients: 6 large dry-packed U-10 diver scallops, tough side muscle removed; 1 tablespoon high-quality grapeseed oil (for searing); 8 tablespoons unsalted butter, divided (cubed and kept cold); 2 sprigs fresh thyme; 1 clove garlic, gently crushed; 1 generous pinch high-quality saffron threads; 1/2 Madagascar vanilla bean, split and seeds scraped; 1/2 cup dry white wine (such as Sauvignon Blanc); 1 small shallot, micro-minced; 1/2 cup heavy cream; 2 medium parsnips, peeled and finely chopped; 1/2 Granny Smith apple, peeled, cored, and finely chopped; 1 cup whole milk; Fleur de sel and freshly ground white pepper to taste; Micro-greens or petite chervil for garnish

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Cuisine

Modern French

👥

Servings

⏱

Prep Time

30 mins

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Cook Time

25 mins

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Difficulty

Hard

An elegant, Michelin-caliber seafood dish featuring perfectly caramelized U-10 scallops paired with a silky, fragrant saffron-vanilla emulsion and a velvety parsnip-apple purée.

Modern FrenchHard

Ingredients

•6 large dry-packed U-10 diver scallops, tough side muscle removed

•1 tablespoon high-quality grapeseed oil (for searing)

•8 tablespoons unsalted butter, divided (cubed and kept cold)

•2 sprigs fresh thyme

•1 clove garlic, gently crushed

•1 generous pinch high-quality saffron threads

•1/2 Madagascar vanilla bean, split and seeds scraped

•1/2 cup dry white wine (such as Sauvignon Blanc)

•1 small shallot, micro-minced

•1/2 cup heavy cream

•2 medium parsnips, peeled and finely chopped

•1/2 Granny Smith apple, peeled, cored, and finely chopped

•1 cup whole milk

•Fleur de sel and freshly ground white pepper to taste

•Micro-greens or petite chervil for garnish

Cooking Instructions

01
To make the purée, combine the chopped parsnips, Granny Smith apple, and whole milk in a medium saucepan over medium heat. Simmer gently for 15 minutes, or until the parsnips are completely fork-tender. Strain, reserving the milk.
02
Transfer the parsnips and apples to a high-powered blender. Add 2 tablespoons of cold unsalted butter and a splash of the cooking milk. Blend on high speed until completely smooth and velvety. Season with salt and white pepper. Pass through a fine chinois (mesh sieve) and keep warm.
03
For the saffron-vanilla emulsion, combine the minced shallot, white wine, saffron threads, and vanilla bean seeds (plus the pod) in a small saucepan. Simmer over medium-low heat until reduced by half.
04
Stir in the heavy cream and simmer for 3 minutes. Strain the mixture through a fine sieve into a clean saucepan, discarding solids. Return to low heat and gradually whisk in 4 tablespoons of cold cubed butter, one cube at a time, to create a smooth, emulsified sauce. Season with a pinch of salt and keep warm (do not boil).
05
Thoroughly pat the scallops dry with paper towels. Season both sides generously with fleur de sel just before cooking.
06
Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan. Sear undisturbed for 2 minutes to form a deep, golden-brown crust.
07
Flip the scallops. Immediately add the remaining 2 tablespoons of butter, thyme sprigs, and crushed garlic to the pan. Tilt the skillet slightly and continuously spoon the foaming butter over the scallops for 1 minute. Transfer scallops to a warm plate lined with paper towels to rest.
08
To plate, swipe a generous spoonful of the parsnip-apple purée across each heated plate. Place three scallops on top. Froth the warm saffron-vanilla emulsion using a hand milk frother or immersion blender, and spoon the delicate foam around the scallops. Garnish with micro-herbs and serve immediately.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023