Seared Day-Boat Scallops with...Seared Day-Boat Scallops with Habanero-Vanilla Beurre Blanc

Pan-seared jumbo sea scallops rested over an intensely aromatic, sweet-heat habanero and Tahitian vanilla emulsion, balanced with compressed green apple and charred leek oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the reduction: In a small copper saucepan, combine the brunoised shallots, minced habanero, vanilla seeds, vanilla pod, white wine, and champagne vinegar over medium heat. Simmer until reduced to a glaze (about 2 tablespoons remaining).

2. 02

   Finish the spicy beurre blanc: Whisk in the heavy cream to stabilize, then lower the heat to the lowest setting. Gradually mount the cold cubed butter one piece at a time, whisking continuously to form an emulsified, velvety sauce. Strain through a fine chinois, pressing gently on solids to extract pepper and vanilla oils. Season with fine salt and keep warm in a thermos or gentle water bath.

3. 03

   Prepare the scallops: Thoroughly pat dry the sea scallops with paper towels and allow them to temper at room temperature for 10 minutes. Lightly season the flat surfaces with fine sea salt just before cooking.

4. 04

   Sear: Heat grapeseed oil in a heavy stainless steel or cast-iron skillet over high heat until just smoking. Carefully place scallops in the pan in a clockwise pattern. Sear without moving for 90–120 seconds until a deep, golden-brown caramelized crust forms.

5. 05

   Finish the sear: Flip scallops and sear the reverse side for just 30–45 seconds, basting briefly with a touch of fresh butter if desired. The center should remain translucent and medium-rare.

6. 06

   Plating: Pool two tablespoons of the warm habanero-vanilla beurre blanc onto the center of four warmed plates. Arrange three scallops atop the sauce. Garnish each scallop with fine matchsticks of Granny Smith apple, micro cilantro, and a solitary crystal of Maldon salt.