Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron Beurre Blanc & Parsnip Silk

Diver-caught Hokkaido scallops perfectly caramelized, served over a velvet parsnip purée and finished with a delicate saffron-infused white butter sauce and smoky chorizo oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, heat the diced chorizo with 1 tablespoon of oil over low heat for 10 minutes to extract the oils and pigment. Strain through a fine-mesh sieve and reserve the red oil.

2. 02

   Boil parsnips in salted water until tender. Drain and blend with the heavy cream and 20g of butter until achieving a 'silk' consistency. Pass through a chinois for a true Michelin finish. Season and keep warm.

3. 03

   For the Beurre Blanc: Reduce the white wine, minced shallots, and saffron in a small pan until only 1 tablespoon of liquid remains. Reduce heat to the lowest setting.

4. 04

   Gradually whisk in the remaining cold butter cubes one by one to create a stable emulsion. Do not let it boil. Season with lemon juice and salt, then strain through a fine sieve.

5. 05

   Pat scallops extremely dry with paper towels. Season with sea salt just before cooking.

6. 06

   Heat a stainless steel pan with grapeseed oil until it reaches the smoking point. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden crust forms.

7. 07

   Flip the scallops and sear for 30 seconds more. Remove from the pan immediately to prevent overcooking; the center should be translucent.

8. 08

   To plate: Swipe a generous spoonful of parsnip purée across the plate. Place 3 scallops on the purée. Drizzle the saffron beurre blanc around the base and dot with the vibrant chorizo oil. Garnish with micro-greens.