Saint-Jacques de Prestige au...Saint-Jacques de Prestige au Champagne

Pan-seared U10 sea scallops set upon a silken truffle-infused pea mousseline, finished with a luxurious Champagne-reduction emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the pea mousseline: Blanch fresh peas and mint leaves in boiling salted water for 2 minutes. Immediately shock in an ice bath to preserve the vibrant green color. Drain and blend in a high-speed blender with the truffle oil and a splash of cream until perfectly smooth. Pass through a fine-mesh chinois for a Michelin-standard texture.

2. 02

   Create the Champagne Beurre Blanc: In a small copper saucepan, combine the minced shallots and Champagne. Reduce over medium heat until the liquid is syrupy and reduced to approximately 2 tablespoons.

3. 03

   Whisk the remaining heavy cream into the reduction and allow to bubble for 30 seconds. Reduce heat to the lowest setting. Whisk in the cold cubed butter one piece at a time, creating a stable, glossy emulsion. Season with a touch of white pepper and keep warm in a bain-marie (do not let it boil).

4. 04

   Searing the Scallops: Pat the scallops extremely dry with paper towels. This is crucial for the Maillard reaction. Season with fleur de sel only at the very last second.

5. 05

   Heat grapeseed oil in a stainless steel skillet until it begins to shimmer and reach smoking point. Place scallops in the pan in a clockwise pattern. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip the scallops carefully. Add a small knob of butter to the pan and baste the scallops with the foaming butter for exactly 45 seconds. Remove from the pan immediately to a warm plate.

7. 07

   Plating: Place a generous spoonful of the warm pea mousseline in the center of a warmed shallow bowl. Use the back of the spoon to create a small well. Arrange three scallops atop the purée. Artfully drizzle the Champagne emulsion around the base and garnish with micro-greens or pea tendrils.