Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Saffron-Fennel Purée & Blood Orange Beurre Blanc

Perfectly caramelized day-boat scallops served over a silky, saffron-scented fennel purée, finished with a vibrant blood orange emulsified butter sauce.

Ingredients

Cooking Instructions

1. 01

   Thoroughly pat the scallops dry with paper towels, season lightly with sea salt, and place them on a clean plate in the refrigerator to air-dry further while preparing other components.

2. 02

   In a small saucepan, melt 15 grams of butter over medium-low heat. Add the sliced fennel and sweat until translucent and soft, without coloring. Pour in the heavy cream and saffron threads. Simmer gently for 15 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel and cream mixture to a high-speed blender. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois, season with salt and white pepper, and keep warm.

4. 04

   For the beurre blanc, combine the blood orange juice, white wine, and minced shallot in a small saucepan over medium heat. Reduce the liquid until about 2 tablespoons remain. Reduce heat to the lowest setting.

5. 05

   Whisk the cold cubed butter into the warm orange reduction one piece at a time, allowing each piece to fully emulsify before adding the next. Once all butter is incorporated, strain through a fine mesh sieve to remove the shallots. Season to taste and keep in a warm water bath.

6. 06

   Heat a heavy cast-iron skillet over high heat until lightly smoking. Add the grapeseed oil. Place the scallops in the pan, leaving space between each. Sear undisturbed for 2 minutes until a deep, golden crust forms. Flip and cook for an additional 45 seconds while basting with a tiny cube of butter. Immediately transfer to a warm resting plate.

7. 07

   To plate, spoon a generous pool of the warm saffron-fennel purée onto the center of two warmed plates. Place three seared scallops atop the purée. Artfully drizzle the blood orange beurre blanc around the plate, garnish with microgreens, and finish with a sprinkle of fleur de sel.