Pan-Seared Saint-Jacques with Truffled...Pan-Seared Saint-Jacques with Truffled Leek Soubise and Champagne Beurre Blanc

Exquisite hand-dived scallops served over a velvet-smooth leek purée, finished with a luxurious Champagne emulsion and fresh black truffle shavings.

Ingredients

Cooking Instructions

1. 01

   Prepare the Soubise: In a small saucepan over low heat, sweat the sliced leeks with 30g of butter. Cover with a cartouche (parchment paper lid) and cook until completely soft without color, about 15 minutes.

2. 02

   Finish the Soubise: Add the heavy cream to the leeks, simmer for 2 minutes, then transfer to a high-speed blender. Process until perfectly smooth and pass through a fine-mesh chinois. Season with salt and keep warm.

3. 03

   Make the Champagne Beurre Blanc: In a small sauté pan, combine the Champagne and minced shallots. Reduce over medium heat until only about 2 tablespoons of liquid remain. Lower heat to minimum and whisk in the remaining 120g of cold butter one cube at a time to create a stable emulsion. Strain and keep in a warm spot (not hot, or it will break).

4. 04

   Sear the Scallops: Pat the scallops extremely dry with paper towels. Season both sides with fleur de sel. Heat grapeseed oil in a stainless steel pan until it begins to shimmer and reach smoking point.

5. 05

   The Cook: Place scallops in the pan clockwise. Sear for 90 seconds without moving them to develop a deep golden-brown crust. Flip and cook for only 30-45 seconds more. The center should remain translucent (medium-rare).

6. 06

   Assembly: Spoon a circular base of the leek soubise onto warmed plates. Arrange 5 scallops on each plate. Gently froth the beurre blanc with a hand blender and drizzle over the scallops. Garnish with chives and generous shavings of fresh black truffle.