Seared U10 Scallops with...Seared U10 Scallops with Saffron-Emulsion & Chorizo Crumb

Perfectly caramelized jumbo scallops rested on a velvety pea-mint silk, finished with a luxurious saffron-infused beurre blanc and a savory chorizo soil.

Ingredients

Cooking Instructions

1. 01

   To make the Chorizo Soil: Render the diced chorizo in a small skillet over medium heat until crispy. Drain on paper towels, then pulse in a food processor with panko breadcrumbs. Toast the mixture in a 160°C oven for 8 minutes until dark and crumbly.

2. 02

   To make the Pea Mint Purée: Blanch peas in boiling salted water for 2 minutes. Shock immediately in ice water to retain color. Blend with mint and 20g of the butter until perfectly smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

   To make the Saffron Beurre Blanc: In a small saucepan, reduce the wine, minced shallots, and saffron threads by half. Stir in the heavy cream and reduce slightly. Over low heat, whisk in the remaining cold butter cube by cube until a glossy emulsion forms. Season with salt and strain through a fine sieve.

4. 04

   To sear the Scallops: Pat scallops completely dry with paper towels. Season with sea salt. Heat grapeseed oil in a stainless steel pan until just smoking. Sear scallops for 2 minutes on one side without moving them until a deep golden crust forms. Flip, add a small knob of butter, and baste for 30 seconds. Remove immediately.

5. 05

   To Plate: Swipe a generous spoonful of pea purée across the center of a warmed plate. Place three scallops atop the purée. Carefully drizzle the saffron emulsion around the scallops and finish with a dusting of the chorizo soil and micro-herbs if desired.