Pan-Seared U-10 Scallops with...Pan-Seared U-10 Scallops with Saffron-Fennel Velouté and Smoked Chorizo Oil

A sophisticated Mediterranean masterpiece featuring buttery sea scallops resting on a silky, saffron-infused fennel puree, finished with a vibrant pimentón-spiced oil and citrus-herb salad.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the diced chorizo and olive oil over very low heat. Let the oil infuse for 15 minutes to extract the color and smoke. Strain and set aside.

2. 02

   In another pan, sauté the sliced fennel in a tablespoon of butter until softened but not browned. Add the cream and saffron threads. Simmer gently for 10 minutes until the fennel is tender.

3. 03

   Transfer the fennel and cream mixture to a high-speed blender. Process until perfectly smooth and velvet-like. Pass through a fine-mesh chinois if necessary. Season with salt and a drop of lemon juice.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top and bottom with fine salt just before cooking.

5. 05

   Heat a heavy stainless steel skillet over high heat until smoking. Add a touch of neutral oil. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden crust forms. Flip, add the remaining butter, and baste for 45 seconds.

6. 06

   To plate, spoon a generous pool of saffron-fennel velouté in the center of a warmed plate. Arrange three scallops on top. Drizzle the smoked chorizo oil around the puree and garnish with fennel fronds.