Pan-Seared Scallops with Coconut-Lemongrass...Pan-Seared Scallops with Coconut-Lemongrass Velouté and Kaffir Lime Oil

Perfectly caramelized U10 diver scallops nestled in a silky, aromatic coconut-lemongrass infusion, finished with a vibrant, cold-pressed kaffir lime herb oil.

Ingredients

Cooking Instructions

1. 01

   To make the kaffir lime oil, blanch the spinach, coriander, and 3 kaffir lime leaves in boiling water for 10 seconds. Shock in ice water, squeeze completely dry in a clean towel, and blend on high speed with 100ml of neutral oil for 2 minutes. Strain through a coffee filter and set aside.

2. 02

   In a small saucepan, sweat the minced shallots, ginger, and lemongrass in a splash of oil over medium-low heat until fragrant but without color, about 3 minutes.

3. 03

   Pour in the coconut milk and add the remaining 3 kaffir lime leaves. Bring to a gentle simmer for 15 minutes to infuse. Strain through a fine-mesh chinois, pressing with a ladle to extract all the aromatics. Stir in the fish sauce and lime juice, then keep warm.

4. 04

   Pat the scallops absolutely dry with paper towels. Season both sides generously with fleur de sel.

5. 05

   Heat a heavy cast-iron skillet over high heat until smoking. Add 2 tbsp of grapeseed oil, then gently place the scallops in the pan. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the scallops, add the unsalted butter to the pan, and baste the scallops with the foaming butter for exactly 30 seconds. Remove immediately to a warm, paper-towel-lined plate.

7. 07

   Using an immersion blender, froth the warm coconut-lemongrass velouté until light and airy. Spoon a pool of the frothed velouté into the center of two shallow, warm bowls.

8. 08

   Arrange three scallops elegantly in the center of each bowl. Drizzle the vibrant green kaffir lime oil around the velouté and garnish with fresh micro-coriander if desired. Serve immediately.