Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Cauliflower Velvet & Yuzu Gel

Succulent pan-seared scallops resting on a velvety saffron-cauliflower purée, balanced by bright citrusy yuzu fluid gel and delicate sea fennel garnish.

Ingredients

Cooking Instructions

1. 01

   Combine cauliflower florets, heavy cream, 50g unsalted butter, and saffron threads in a small saucepan over medium-low heat. Simmer covered for 15 minutes until cauliflower is exceptionally tender.

2. 02

   Transfer cauliflower mixture to a high-speed blender and process on high until ultra-smooth. Pass through a fine tamis sieve, season with salt, and keep warm.

3. 03

   Whisk yuzu juice, 40ml water, and agar-agar in a small saucepan. Bring to a gentle boil for 2 minutes while constantly whisking. Pour into a flat tray and chill in the refrigerator until set solid.

4. 04

   Blend the chilled yuzu gel in a blender until smooth and glossy. Transfer to a squeeze bottle for precision plating.

5. 05

   Blanch sea fennel in boiling salted water for 10 seconds, then immediately plunge into an ice bath to lock in color and texture. Drain thoroughly.

6. 06

   Thoroughly pat scallops dry with paper towels. Heat clarified butter in a heavy stainless steel skillet over high heat until smoking. Season scallops lightly with salt.

7. 07

   Place scallops in the pan and sear untouched for 90 seconds to form a golden crust. Flip, add remaining 30g unsalted butter, and baste for 30 seconds. Remove immediately to rest.

8. 08

   Spoon a swoop of saffron-cauliflower velvet onto warm plates. Arrange three scallops per portion, dot with yuzu fluid gel, and garnish with sea fennel and sea salt flakes.