Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Smoked Parsnip Silk & Caviar Beurre Blanc

Succulent, golden-caramelized diver scallops rested atop a velvety smoked parsnip purée, finished with a luscious Champagne-caviar beurre blanc and aromatic kaffir lime oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Kaffir Lime Oil: Blend grapeseed oil and fresh kaffir lime leaves in a high-speed blender on high for 3 minutes until warmed to roughly 60°C. Pass through a fine coffee filter and set aside to cool.

2. 02

   Prepare the Smoked Parsnip Silk: In a saucepan over low heat, gently simmer the sliced parsnips with whole milk, heavy cream, and a pinch of salt until fork-tender (approx. 15 minutes). Transfer hot parsnips to a blender with 30g of butter and a drop of culinary smoked water or natural smoke oil. Blend until silky smooth; pass through a fine-mesh chinois and keep warm.

3. 03

   Create the Beurre Blanc Base: In a small saucepan, combine brunoised shallots, Champagne, and Champagne vinegar. Reduce over medium heat until almost dry (about 1-2 tablespoons of liquid remaining).

4. 04

   Emulsify the Sauce: Reduce heat to low. Whisk in 140g of ice-cold cubed butter, piece by piece, emulsifying constantly to create a glossy, thick sauce. Strain through a chinois into a clean bowl; keep warm at 50°C. Gently fold in the caviar right before plating.

5. 05

   Sear the Scallops: Lightly score one side of each scallop in a crosshatch pattern. Season with fine sea salt. Heat 30g of butter with a splash of oil in a heavy stainless-steel or cast-iron skillet over high heat until foaming and just smoking. Place scallops flat-side down and sear undisturbed for 90 seconds until a deep golden-brown crust forms. Flip and baste with pan butter for 30–45 seconds; remove immediately to rest on a warm plate.

6. 06

   Assembly: Spoon a generous swoosh of Smoked Parsnip Silk onto each heated plate. Arrange three seared scallops across the purée. Spoon the Caviar Beurre Blanc around the plate, split the sauce with drops of vibrant Kaffir Lime Oil, and garnish with blanched sea beans and fleur de sel.