Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron Fennel Velouté & Chorizo Emulsion

A sophisticated interplay of textures and temperatures, featuring buttery scallops, aromatic saffron-infused fennel, and the smoky piquancy of artisan chorizo oil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan over low heat, combine the diced chorizo and grapeseed oil. Gently heat to 65°C (150°F) for 15 minutes to extract the pigment and oils. Strain through a fine-mesh sieve and set the red oil aside.

2. 02

   Warm the heavy cream in a separate pan with the saffron threads; allow to steep for 10 minutes until the cream is vibrant yellow.

3. 03

   Sauté the sliced fennel in 10g of butter over medium heat until translucent but not browned. Add the saffron cream and simmer until the fennel is completely soft. Transfer to a high-speed blender and process until silken. Pass through a chinois (fine strainer) and season with sea salt.

4. 04

   Toss the apple brunoise with lemon juice and a pinch of salt to prevent oxidation and add brightness.

5. 05

   Pat the scallops bone-dry with paper towels. Season only with salt immediately before cooking. Heat a cast-iron skillet with a tablespoon of grapeseed oil until smoking. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden crust forms.

6. 06

   Flip the scallops, add the remaining butter to the pan, and baste for 45 seconds. Remove from heat immediately to ensure a translucent, medium-rare center.

7. 07

   To plate: Spoon a generous circle of saffron fennel velouté in the center of a warm plate. Arrange three scallops atop the puree. Drizzle the chorizo oil around the puree and garnish the scallops with apple brunoise and micro-fennel.