Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Cauliflower Silk and Verjus Emulsion

Succulent U-10 scallops basted in cultured butter, served over a velvet-smooth saffron cauliflower purée and finished with a bright, acidic verjus reduction and crispy Jamón Ibérico shards.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 160°C (320°F). Place Jamón Ibérico slices between two silicone mats and bake for 12 minutes until translucent and crisp. Set aside to cool and shatter into shards.

2. 02

   In a small saucepan, combine cauliflower, cream, and saffron. Simmer over low heat until the cauliflower is completely tender (about 15 minutes). Transfer to a high-speed blender and process with 20g of butter until aerated and silky. Pass through a fine-mesh chinois and season with salt.

3. 03

   For the emulsion: Sauté the shallot in a small amount of butter until translucent. Add verjus and reduce by two-thirds. Over low heat, whisk in 20g of cold butter one cube at a time to create a stable emulsion. Strain and keep warm (do not boil).

4. 04

   Pat scallops extremely dry with paper towels. Season with fleur de sel only on the side to be seared first.

5. 05

   Heat grapeseed oil in a stainless steel pan over high heat until wisps of smoke appear. Carefully place scallops in the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip the scallops, add the remaining 20g of butter to the pan, and baste for 30-45 seconds. Immediately remove from the pan to a warm resting plate.

7. 07

   Plating: Swipe a generous spoonful of saffron cauliflower silk across warmed plates. Arrange three scallops atop the purée. Drizzle the verjus emulsion around the base. Garnish with Jamón shards and micro-herbs.