Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Saffron Fennel Silk & Blood Orange Emulsion

Pristine diver scallops perfectly caramelized, resting on a velvet saffron-fennel puree, finished with a bright blood orange beurre blanc and micro-fennel fronds.

Ingredients

Cooking Instructions

1. 01

   For the Fennel Silk: In a small saucepan, sauté the sliced fennel in 20g of butter over medium-low heat until translucent. Add the heavy cream and saffron. Simmer gently for 12 minutes until fennel is very soft. Transfer to a high-speed blender and process until completely smooth. Season with fine salt and pass through a chinois; keep warm.

2. 02

   For the Blood Orange Emulsion: In a small sauté pan, combine the minced shallot, blood orange juice, and white wine. Reduce over medium heat until a syrupy consistency is reached (about 2 tablespoons remaining).

3. 03

   Lower the heat to the minimum. Gradually whisk in the remaining chilled butter, one cube at a time, to create a stable, glossy emulsion. Strain through a fine-mesh sieve and keep in a warm (not hot) spot.

4. 04

   Prepare the Scallops: Pat the scallops extremely dry with paper towels. Season only the top side with fine sea salt just before cooking.

5. 05

   The Sear: Heat grapeseed oil in a stainless steel skillet over high heat until it begins to shimmer and just smoke. Place scallops seasoned-side down. Press gently to ensure contact. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip the scallops, add a small knob of butter to the pan for 30 seconds of basting, then immediately remove from the pan to a warm plate.

7. 07

   Plating: Place a generous spoonful of Saffron Fennel Silk in the center of each plate. Arrange three scallops on top. Spoon the Blood Orange Emulsion around the puree. Garnish with micro-fennel and a sprinkle of Maldon salt.