Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Leek Velouté and Osetra Caviar

Succulent diver scallops perfectly caramelized, served over a silky, saffron-scented leek emulsion and finished with premium caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the scallops by removing the tough side muscle. Pat extremely dry with paper towels and refrigerate uncovered for 20 minutes to further dry the surface for a superior crust.

2. 02

   In a small saucepan over medium heat, melt 15g of butter. Sweat the leeks and shallots until soft and translucent, ensuring no browning occurs to maintain a pale color.

3. 03

   Deglaze the pan with the white wine and reduce by half. Add the heavy cream and saffron threads. Simmer gently for 8-10 minutes until the cream reduces slightly and becomes vibrant yellow.

4. 04

   Transfer the leek mixture to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois into a clean pot. Season with white pepper and salt. Keep warm but do not boil.

5. 05

   Heat a heavy-bottomed stainless steel skillet over high heat with grapeseed oil until just starting to smoke. Season only the bottom side of the scallops with Maldon salt immediately before cooking.

6. 06

   Place scallops salted-side down in the pan. Press gently for 5 seconds to ensure even contact. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

7. 07

   Flip the scallops, add the remaining cold butter to the pan, and baste the scallops with the foaming butter for exactly 30 seconds. Remove immediately to a warm plate.

8. 08

   To serve, pour a circle of the saffron-leek velouté in the center of a warmed shallow bowl. Place three scallops atop the sauce. Crown each scallop with a small quenelle of caviar and garnish delicately with micro-chervil.