Pan-Seared Hokkaido Scallops &...Pan-Seared Hokkaido Scallops & Lobster with Saffron-Lemongrass Velouté

Elegantly seared Hokkaido scallops and butter-poached Maine lobster resting on a velvety saffron-lemongrass emulsion, garnished with yuzu-compressed fennel and vibrant herb oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Yuzu Fennel: Toss paper-thinly shaved fennel with yuzu juice and a pinch of salt. Vacuum seal in a chamber sealer to compress, or let steep submerged in a covered bowl for 20 minutes.

2. 02

   Prepare the Saffron-Lemongrass Sauce: In a small saucepan, bring dashi stock, smashed lemongrass, and saffron to a gentle simmer. Reduce liquid by half. Add cream and simmer for 3 minutes. Strain through a fine-mesh chinois into a warm container, discard solids, and return liquid to low heat.

3. 03

   Butter-Poach Lobster: Par-boil lobster tails for 2 minutes, shock in ice water, and extract meat. Heat 100g butter in a small saucepan until melted to 60°C (140°F). Submerge lobster tails in the butter and poach gently for 8-10 minutes until tender. Remove, drain, and cut into neat medallions.

4. 04

   Sear Scallops: Thoroughly dry Hokkaido scallops on paper towels and season tops with Maldon sea salt. Heat grapeseed oil in a heavy stainless-steel pan until smoking hot. Sear scallops for 90 seconds until a golden caramel crust forms. Add remaining 50g butter, flip scallops, baste for 30 seconds, then immediately transfer to warm paper towels.

5. 05

   Emulsify Sauce: Using an immersion blender, aerate the warm saffron cream sauce at high speed until a rich, foamy emulsion forms.

6. 06

   Plating: Spoon a pool of velvety saffron-lemongrass sauce into shallow heated porcelain bowls. Arrange two seared scallops and lobster medallions harmoniously. Crown with compressed yuzu fennel ribbons and garnish delicate micro herbs.