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

A masterclass in balance: buttery sea scallops paired with a velvet saffron-fennel puree, finished with the smokiness of chorizo oil and the bright crunch of compressed Granny Smith apples.

Ingredients

Cooking Instructions

1. 01

   To make the Chorizo Emulsion: Place the diced chorizo and grapeseed oil in a small saucepan over low heat. Infuse for 15 minutes, then strain through a coffee filter. Reserve the red-tinted oil.

2. 02

   For the Fennel Silk: In a covered pan, sweat the sliced fennel with a touch of butter until translucent. Add the saffron and heavy cream. Simmer until the fennel is completely soft.

3. 03

   Transfer the fennel mixture to a high-speed blender. Process until perfectly smooth, then pass through a chinois or fine-mesh sieve. Keep warm.

4. 04

   Macerate the apple julienne in the white balsamic vinegar for 10 minutes to provide a bright, acidic contrast.

5. 05

   Pat the scallops bone-dry with paper towels. Season with fine salt. Heat a stainless steel pan until smoking hot with a thin layer of oil.

6. 06

   Sear scallops for 2 minutes on one side until a deep golden crust forms. Flip, add a knob of butter to the pan, and baste for 30 seconds. Remove immediately.

7. 07

   Plating: Swipe a large spoonful of Saffron Fennel Silk across the plate. Arrange 3 scallops on top. Drizzle the Chorizo Emulsion around the puree and garnish with the pickled apple and fennel fronds.