Saffron-Infused Scallops with Minted...Saffron-Infused Scallops with Minted Fava Purée and Preserved Lemon Gremolata

A refined Mediterranean masterpiece featuring butter-basted U-10 scallops set upon a vibrant, silky broad bean cream, finished with a zesty preserved lemon and caper berry relish.

Ingredients

Cooking Instructions

1. 01

   Prepare the purée: In a high-speed blender, combine the blanched and peeled fava beans, mint leaves, heavy cream, and 1 tablespoon of olive oil. Blitz until perfectly smooth. Season with white pepper and a touch of salt. Pass through a fine-mesh chinois if desired for a michelin-quality texture.

2. 02

   Create the gremolata: In a small bowl, toss the minced preserved lemon, chopped caper berries, minced shallot, and 1 tablespoon of olive oil. Set aside to macerate.

3. 03

   Infuse the butter: In a small saucepan over low heat, melt the butter with the saffron threads. Let it steep for 5 minutes without browning to develop a deep golden hue and aromatic flavor.

4. 04

   Sear the scallops: Pat scallops extremely dry with paper towels. Season only the top side with sea salt. Heat a heavy stainless steel skillet over high heat until wisps of smoke appear. Add a dash of oil and place scallops salted-side down. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

5. 05

   Finish the scallops: Flip the scallops. Immediately add the saffron butter to the pan. Using a large spoon, continuously baste the scallops with the foaming saffron butter for exactly 60 seconds. Remove from heat.

6. 06

   Plating: Spoon a generous circle of the mint-fava purée onto the center of warmed plates. Arrange three scallops atop the purée. Garnish the scallops with the preserved lemon gremolata and drizzle with the remaining saffron butter from the pan.