Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Fennel Purée & Blood Orange Gastrique

A masterclass in balance: perfectly caramelized U-10 scallops nested on a velvety, saffron-infused fennel purée, cutting through with a vibrant blood orange gastrique and finished with crispy guanciale.

Ingredients

Cooking Instructions

1. 01

   Pat the scallops completely dry with paper towels, place them on a plate lined with fresh paper towels, and refrigerate uncovered to dry the surface further.

2. 02

   In a cold skillet, add the diced guanciale. Render over medium-low heat until crispy and golden brown. Remove with a slotted spoon and drain on paper towels, reserving a teaspoon of the fat in the pan.

3. 03

   In a medium saucepan, combine the sliced fennel, heavy cream, chicken stock, and saffron threads. Bring to a gentle simmer over medium heat, cover, and cook for 15 minutes, or until the fennel is completely tender.

4. 04

   Transfer the cooked fennel and liquid to a high-powered blender. Add 2 tablespoons of chilled unsalted butter and blend on high speed for 2 minutes until ultra-smooth and velvety. Season with kosher salt to taste and pass through a fine-mesh chinois. Keep warm.

5. 05

   In a small saucepan, combine the blood orange juice, white balsamic vinegar, sugar, and star anise. Bring to a simmer over medium heat and reduce until it coats the back of a spoon (about 8-10 minutes) to a syrupy consistency. Discard the star anise and set aside.

6. 06

   Season the dried scallops generously with kosher salt on both sides. Heat a heavy cast-iron or stainless steel skillet over high heat until smoking. Add the clarified butter.

7. 07

   Carefully place the scallops in the pan in a clockwise pattern. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear for another 1 minute, basting with the remaining 1 tablespoon of butter for the final 30 seconds. Immediately transfer to a warm plate.

8. 08

   To plate: Spoon a generous pool of saffron-fennel purée onto the center of four warmed plates. Arrange three scallops atop the purée. Drizzle the blood orange gastrique artistically around the plate. Garnish with the crispy guanciale, micro-fennel fronds, and a sprinkle of Maldon flaky sea salt.