Saffron-Scented Scallops with Fennel...Saffron-Scented Scallops with Fennel Velouté and Smoked Chorizo Emulsion

A sophisticated play on Mediterranean textures featuring pan-seared U10 scallops atop a silky saffron-fennel puree, finished with a vibrant pimentón-infused chorizo oil and crisp micro-fennel.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, sauté the diced fennel in 10g of butter over medium-low heat until translucent and softened, about 8 minutes. Do not brown.

2. 02

   Add the heavy cream and saffron to the fennel. Simmer gently for 5 minutes until the cream reduces slightly and turns a deep golden hue. Blend until completely smooth in a high-speed blender, then pass through a fine-mesh chinois. Season with salt and keep warm.

3. 03

   Place the minced chorizo and olive oil in a cold pan. Bring to a gentle simmer over low heat for 10 minutes to extract the oils and pimentón. Strain the oil through a coffee filter and set aside; reserve the crispy chorizo bits for texture.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top side with fine salt.

5. 05

   Heat a heavy-bottomed stainless steel pan over high heat until wisps of smoke appear. Add a tablespoon of oil, then place scallops seasoned-side down. Sear undisturbed for 2 minutes until a deep golden crust forms.

6. 06

   Flip the scallops, add the remaining butter and lemon zest to the pan. Baste the scallops with the foaming butter for 30 seconds. Remove immediately to a warm plate.

7. 07

   To plate: Spoon a generous circle of the saffron-fennel velouté in the center of a warmed shallow bowl. Place three scallops atop the puree. Drizzle the chorizo oil around the puree and garnish with the reserved crispy chorizo, micro-fennel, and a touch of Maldon salt.