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Pan-Seared Scallops with Saffron-Fennel...Pan-Seared Scallops with Saffron-Fennel Purée and Citrus-Basil Emulsion

Name: Pan-Seared Scallops with Saffron-Fennel Purée and Citrus-Basil Emulsion
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 6 large U10 dry-packed sea scallops, tough side muscle removed; 1 large fennel bulb, thinly sliced, fronds reserved for garnish; 1 generous pinch of high-quality Italian saffron threads; 100 ml heavy cream; 50 g unsalted grass-fed butter, divided; 2 ultra-thin slices of Prosciutto di Parma; 100 ml freshly squeezed blood orange juice; 15 g fresh Ligurian basil leaves; 50 ml premium cold-pressed extra virgin olive oil; 1 pinch Fleur de sel; 1 pinch freshly ground white pepper

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Cuisine

Italian

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Servings

⏱

Prep Time

20 mins

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Cook Time

25 mins

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Difficulty

Hard

A Michelin-star calibre Venetian-inspired dish featuring perfectly caramelized U10 scallops over a velvety, saffron-infused fennel cream, accented by a vibrant blood orange-basil emulsion and crispy prosciutto shards.

ItalianHard

Ingredients

•6 large U10 dry-packed sea scallops, tough side muscle removed

•1 large fennel bulb, thinly sliced, fronds reserved for garnish

•1 generous pinch of high-quality Italian saffron threads

•100 ml heavy cream

•50 g unsalted grass-fed butter, divided

•2 ultra-thin slices of Prosciutto di Parma

•100 ml freshly squeezed blood orange juice

•15 g fresh Ligurian basil leaves

•50 ml premium cold-pressed extra virgin olive oil

•1 pinch Fleur de sel

•1 pinch freshly ground white pepper

Cooking Instructions

01
Preheat the oven to 180°C (350°F). Place the prosciutto slices flat between two sheets of parchment paper sandwich-pressed between two baking sheets. Bake for 10-12 minutes until crispy and translucent. Set aside to cool, then gently shatter into shards.
02
In a small saucepan, melt 20g of butter over medium-low heat. Add the sliced fennel and sweat without browning for 5 minutes. Stir in the saffron threads and heavy cream, bring to a gentle simmer, and cook for 10-12 minutes until the fennel is completely tender.
03
Transfer the warm fennel mixture to a high-speed blender. Purée on high until ultra-smooth and velvety. Season with white pepper and salt. Pass through a fine Chinois sieve for a flawless texture, and keep warm.
04
Blanch the basil leaves in boiling water for 10 seconds, then immediately shock in ice water. Drain and pat dry. In a clean blender, blend the blanched basil, blood orange juice, and extra virgin olive oil until bright green and emulsified. Strain through a fine-mesh sieve and transfer to a squeeze bottle.
05
Pat the scallops absolutely dry with paper towels. Season both sides with Fleur de sel. Heat a heavy cast-iron skillet over high heat until smoking. Add the remaining butter and a splash of olive oil. Sear the scallops without moving them for exactly 2 minutes to build a deep, golden-brown crust. Flip, baste with the foaming butter for 1 minute, then transfer to a warm plate to rest.
06
To plate: Spoon a generous pool of the warm saffron-fennel purée into the center of two warmed shallow bowls. Place three scallops elegantly on top. Artfully dot the citrus-basil emulsion around the plate. Garnish with crispy prosciutto shards and reserved delicate fennel fronds.

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