Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Saffron-Fennel Purée and Yuzu Foam

Pristine caramelized scallops resting on a silky, saffron-infused fennel purée, finished with an elegant, bright citrus-yuzu foam and delicate micro-greens.

Ingredients

Cooking Instructions

1. 01

   For the purée, melt 30g of butter in a saucepan over medium heat. Add the shallot and sliced fennel, sweating them without color for 5 minutes until translucent.

2. 02

   Add the heavy cream and saffron threads to the fennel. Bring to a gentle simmer, cover, and cook for 12-15 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel mixture to a high-powered blender and process until completely smooth and velvety. Season with fine sea salt and white pepper, then pass through a fine-mesh chinois. Keep warm.

4. 04

   For the yuzu foam, combine the fish stock and yuzu juice in a tall, narrow saucepan. Heat gently to 60°C (140°F), then whisk in 15g of butter and the soy lecithin powder. Keep warm over very low heat.

5. 05

   Thoroughly pat the scallops dry with paper towels. Season the presentation side generously with Fleur de sel just before cooking.

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil, then carefully sear the scallops seasoned-side down. Sear undisturbed for 2 minutes to build a deep, golden-brown caramelized crust.

7. 07

   Flip the scallops, then immediately add the remaining 30g of butter, thyme sprigs, and smashed garlic to the pan. Tilting the pan, continuously baste the scallops with the foaming butter for exactly 1 minute. Remove scallops immediately to rest on a warm plate.

8. 08

   To create the foam, tilt the saucepan containing the yuzu mixture and aerate using an immersion blender held half-submerged on the surface until a thick, stable foam forms.

9. 09

   To plate, spoon a generous pool of the saffron-fennel purée into the center of warm shallow bowls. Place three scallops on top. Spoon the delicate yuzu foam around the scallops and garnish with fresh fennel fronds.