Saffron-Infused Fennel Scallops with...Saffron-Infused Fennel Scallops with Marcona Almond Gremolata

Name: Saffron-Infused Fennel Scallops with Marcona Almond Gremolata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 12 large U-10 day-boat scallops, side muscle removed; 2 large fennel bulbs, thinly sliced, fronds reserved; 1 generous pinch of high-quality Spanish saffron threads; 1/2 cup heavy cream; 1 large shallot, minced; 1/4 cup toasted Marcona almonds, roughly chopped; 2 tablespoons finely chopped flat-leaf parsley; 1 teaspoon fresh lemon zest; 3 tablespoons high-quality extra virgin olive oil; 1 tablespoon unsalted grass-fed butter; Flaky sea salt (Maldon) to taste

🍴

Cuisine

Mediterranean

👥

Servings

⏱

Prep Time

20 mins

🍳

Cook Time

25 mins

⭐

Difficulty

Medium

Succulent day-boat scallops served atop a velvety saffron-fennel emulsion, topped with a crisp citrus-herb nut crumble for a sophisticated Mediterranean experience.

MediterraneanMedium

Ingredients

•12 large U-10 day-boat scallops, side muscle removed

•2 large fennel bulbs, thinly sliced, fronds reserved

•1 generous pinch of high-quality Spanish saffron threads

•1/2 cup heavy cream

•1 large shallot, minced

•1/4 cup toasted Marcona almonds, roughly chopped

•2 tablespoons finely chopped flat-leaf parsley

•1 teaspoon fresh lemon zest

•3 tablespoons high-quality extra virgin olive oil

•1 tablespoon unsalted grass-fed butter

•Flaky sea salt (Maldon) to taste

Cooking Instructions

01
In a small saucepan, gently heat the heavy cream with the saffron threads until it reaches a simmer. Remove from heat and let steep for 10 minutes to develop the aroma and color.
02
In a sauté pan over medium heat, sweat the sliced fennel and minced shallots with 1 tablespoon of olive oil until very soft and translucent, about 12 minutes. Do not brown.
03
Transfer the fennel mixture to a high-speed blender. Add the saffron-infused cream and process until completely smooth. Season with salt and white pepper, then pass through a fine-mesh chinois for a silky Michelin-standard texture. Keep warm.
04
In a small bowl, prepare the gremolata by tossing the chopped Marcona almonds, parsley, and lemon zest with a drizzle of olive oil.
05
Pat the scallops thoroughly dry with paper towels (moisture is the enemy of a good sear). Season the tops with flaky sea salt.
06
Heat a heavy cast-iron skillet over high heat with the remaining olive oil. Once the oil is shimmering, place scallops in the pan and sear without moving for 2 minutes until a deep golden-brown crust forms. Flip, add the butter to the pan, and baste for 45 seconds.
07
Spoon a generous pool of saffron-fennel puree onto the center of each plate. Arrange three scallops on top. Garnish with the almond gremolata and a few reserved fennel fronds.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023