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Pan-Seared Scallops with Saffron...Pan-Seared Scallops with Saffron Beurre Blanc and Truffled Pea Mousseline

Name: Pan-Seared Scallops with Saffron Beurre Blanc and Truffled Pea Mousseline
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 2
Ingredients: 6 fresh jumbo U-10 sea scallops, adductor muscles removed; 200g fresh or high-quality frozen sweet peas; 50ml heavy cream; 1 tsp high-quality black truffle oil; 150g cold unsalted butter, cubed; 1 small shallot, finely minced; 60ml Champagne or dry white wine; 1 generous pinch of high-grade saffron threads; 2 tbsp grapeseed oil for searing; Fleur de sel and freshly cracked white pepper to taste

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Cuisine

French Haute Cuisine

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Servings

⏱

Prep Time

30 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Hard

Exquisite U-10 sea scallops perfectly caramelized and served atop a velvety truffled pea purée, drizzled with a luxurious champagne-saffron emulsion.

French Haute CuisineHard

Ingredients

•6 fresh jumbo U-10 sea scallops, adductor muscles removed

•200g fresh or high-quality frozen sweet peas

•50ml heavy cream

•1 tsp high-quality black truffle oil

•150g cold unsalted butter, cubed

•1 small shallot, finely minced

•60ml Champagne or dry white wine

•1 generous pinch of high-grade saffron threads

•2 tbsp grapeseed oil for searing

•Fleur de sel and freshly cracked white pepper to taste

Cooking Instructions

01
Blanch the peas in salted boiling water for 3 minutes. Immediately shock in ice water. Drain and blend with heavy cream and truffle oil until smooth. Pass through a chinois (fine-mesh sieve) for a silky texture. Keep warm.
02
In a small saucepan, combine the minced shallot, champagne, and saffron. Reduce over medium heat until only about 1 tablespoon of liquid remains.
03
Lower the heat to the minimum and whisk in the cold cubed butter one piece at a time, creating a stable emulsion (beurre blanc). Season with a drop of lemon juice and salt; keep in a warm thermos or over a very low water bath.
04
Pat the scallops extremely dry with paper towels. Season only the top and bottom surfaces with fleur de sel.
05
Heat grapeseed oil in a stainless steel skillet over high heat until it reaches the smoking point. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms.
06
Flip the scallops and sear for another 45 seconds. The center should remain slightly translucent (medium-rare).
07
To plate, swipe a generous spoonful of pea mousseline across each plate. Arrange 3 scallops atop the purée. Drizzle the saffron beurre blanc around the base and garnish with micro-herbs or chive blossoms.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023