Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Cauliflower Mousseline and Yuzu Beurre Blanc

A sophisticated harmony of ocean-sweet scallops, earthy saffron, and a bright, citrusy emulsion, finished with a smoky chorizo oil accent.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine cauliflower, heavy cream, and saffron. Simmer over medium-low heat until the cauliflower is completely tender (about 12-15 minutes).

2. 02

   Transfer the cauliflower mixture to a high-speed blender. Add 50g of butter and blend until perfectly smooth. Pass through a fine-mesh chinois and season with salt. Keep warm.

3. 03

   In a small skillet, cook the diced chorizo in a teaspoon of oil over low heat for 8 minutes to render the fat. Strain and reserve the red oil; discard the solids or save for another use.

4. 04

   For the Beurre Blanc: Reduce the white wine and minced shallots in a small saucepan over medium heat until only a tablespoon of liquid remains. Reduce heat to low and whisk in 100g of cold butter, one cube at a time, until a thick emulsion forms. Stir in yuzu juice and season with salt. Strain and keep in a warm spot (not hot, or it will break).

5. 05

   Pat scallops extremely dry with paper towels. Season only the top side with fine salt. Heat a stainless steel pan with grapeseed oil until it begins to shimmer and smoke slightly.

6. 06

   Place scallops seasoned-side down. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for exactly 30 seconds more. Remove from pan immediately.

7. 07

   Plating: Spoon a generous circle of saffron-cauliflower mousseline onto the center of the plate. Place three scallops on top. Drizzle the yuzu beurre blanc around the base and dot with the vibrant red chorizo oil. Garnish with micro-greens and a few flakes of Maldon salt.