Butter-Poached Day-Boat Scallops with...Butter-Poached Day-Boat Scallops with Saffron Cauliflower Silk & Trout Caviar

Succulent Atlantic sea scallops gently poached in cultured yuzu butter, resting on a velvety saffron-infused cauliflower puree and finished with smoked trout caviar and sea fennel oil.

Ingredients

Cooking Instructions

1. 01

   To make the Sea Fennel Oil: Blanch fresh sea fennel in boiling salted water for 10 seconds, then immediately plunge into an ice bath. Drain and pat completely dry with paper towels. High-speed blend with 100ml grapeseed oil for 3 minutes until bright green and fragrant. Pass through a chinois lined with cheesecloth and store in a squeeze bottle.

2. 02

   To make the Saffron Cauliflower Silk: In a medium saucepan over medium-low heat, combine sliced cauliflower, whole milk, heavy cream, and saffron threads. Gently simmer for 15 minutes until the cauliflower is falling-apart tender. Transfer solids to a high-speed blender with a small splash of the cooking liquid. Blend on high for 2 minutes until ultra-smooth, season with fine sea salt, and strain through a fine mesh sieve.

3. 03

   Prepare the Poaching Emulsion: Melt cultured butter in a shallow saucier set over low heat, maintaining a constant temperature between 58°C–62°C (136°F–143°F). Stir in yuzu juice and a pinch of fine salt.

4. 04

   Poach the Scallops: Pat scallops thoroughly dry with linen towels. Gently submerge into the warm butter bath and poach for 6 to 8 minutes, turning once halfway through, until barely translucent in the center (internal temperature of 46°C / 115°F).

5. 05

   Assemble and Plate: Spoon a warm swoosh of Saffron Cauliflower Silk across four pre-heated shallow porcelain bowls. Carefully lift three scallops per portion from the butter, letting excess drain, and rest atop the puree.

6. 06

   Finish and Serve: Crown each scallop with a quenelle of smoked trout caviar. Split the golden puree surrounding the scallops with droplets of vivid Sea Fennel Oil. Sprinkle scallops lightly with Fleur de Sel and serve immediately.