Zafferano e Capesante: Saffron...Zafferano e Capesante: Saffron Scallop Crudo with Bottarga & Pine Nut Emulsion

Exquisite hand-dived scallops paired with the richness of toasted pine nuts and the oceanic salinity of shaved Sardinian bottarga, finished with a vibrant saffron-infused oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, gently heat 50ml of olive oil with the saffron threads to 60°C. Remove from heat and allow to infuse for at least 30 minutes, then strain through a coffee filter to obtain a clear, golden oil.

2. 02

   To create the emulsion, blend the toasted pine nuts with 100ml of cold mineral water, the juice of one Meyer lemon, and a pinch of salt until perfectly smooth. Gradually stream in the remaining 100ml of olive oil while blending to emulsify. Pass through a fine-mesh chinois for a velvety texture.

3. 03

   Using a very sharp sashimi knife, slice the scallops horizontally into 3-4 thin translucent discs. Place between parchment paper lightly brushed with olive oil and chill for 10 minutes to firm up.

4. 04

   Carefully supreme the Meyer lemons into tiny segments (pelati a vivo), removing all white pith and membranes. Cut each segment into three smaller pieces.

5. 05

   To plate, spread a thin circular base of the pine nut emulsion in the center of four chilled white plates.

6. 06

   Artfully arrange the scallop discs atop the emulsion in a slight overlap pattern. Place the Meyer lemon segments in the gaps between the scallops.

7. 07

   Shave the Bottarga di Muggine thinly over the scallops using a microplane or truffle slicer, allowing the orange ribbons to fall naturally.

8. 08

   Finish with droplets of the saffron oil, a few micro-fennel fronds for height, and a delicate sprinkle of Maldon sea salt.