Saint-Jacques à la Royale:...Saint-Jacques à la Royale: Saffron Beurre Blanc & Leek Fondue

Pan-seared U10 scallops over a silky leek fondue, finished with a vibrant saffron-infused butter sauce and Ossetra caviar.

Ingredients

Cooking Instructions

1. 01

   For the Leek Fondue: In a small saucepan over low heat, melt 20g of butter. Add the sliced leeks and a pinch of salt. Cover with a cartouche (parchment paper circle) and sweat for 15 minutes until completely soft but not browned.

2. 02

   Stir the heavy cream into the leeks and simmer gently for 5 minutes until the mixture is thick and jam-like. Keep warm and set aside.

3. 03

   For the Saffron Beurre Blanc: In a separate small saucepan, combine the white wine, minced shallots, and saffron threads. Reduce over medium heat until only 2 tablespoons of liquid remain.

4. 04

   Lower the heat to the absolute minimum. Whisk in the remaining chilled butter, one cube at a time, ensuring each is fully emulsified before adding the next. Once glossy and thick, strain through a chinois, season with salt and lemon juice, and keep in a warm (not hot) place.

5. 05

   For the Scallops: Season the dried scallops with salt. Heat the grapeseed oil in a stainless steel skillet over high heat until it just begins to smoke.

6. 06

   Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for 30 seconds more. Remove from pan immediately to prevent overcooking.

7. 07

   To Plate: Place a circular bed of leek fondue in the center of two warmed plates. Top with two scallops each. Drizzle the saffron beurre blanc around the base. Crown each scallop with a small quenelle of caviar and serve immediately.