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

A masterclass in textural balance featuring butter-basted sea scallops over a velvety parsnip purée, finished with a vibrant saffron reduction and crispy chorizo soil.

Ingredients

Cooking Instructions

1. 01

   Simmer parsnips in milk with a pinch of salt over medium heat until fork-tender. Drain, reserving a splash of milk, and blend in a high-speed blender with 20g of butter until perfectly smooth. Pass through a chinois for a 'silk' texture.

2. 02

   In a small cold skillet, add diced chorizo. Gradually bring to medium heat to render the fat. Once crispy, drain on paper towels and pulse briefly in a spice grinder to create a 'soil' texture.

3. 03

   For the Beurre Blanc: Combine white wine, minced shallots, and saffron in a small saucepan. Reduce by 75% until syrupy. Lower heat to minimum and whisk in the remaining chilled butter one cube at a time, creating a stable emulsion. Season with white pepper and keep warm (do not boil).

4. 04

   Pat scallops extremely dry with paper towels. Season with fine sea salt just before cooking. Heat grapeseed oil in a stainless steel pan until wisps of smoke appear.

5. 05

   Place scallops in the pan. Sear undisturbed for 90 seconds until a deep golden crust forms. Flip and sear for another 45 seconds while basting with a tiny knob of butter. The center should remain translucent (medium-rare).

6. 06

   Plating: Swipe a generous spoonful of parsnip silk across a warmed plate. Arrange three scallops atop the purée. Drizzle the saffron beurre blanc around the base and garnish with chorizo soil and micro-greens.