Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Saffron-Parsnip Silk & Chorizo Soil

A sophisticated interplay of textures featuring buttery U10 scallops, an earthy saffron-infused parsnip purée, and smoky, textural chorizo crumble.

Ingredients

Cooking Instructions

1. 01

   Prepare the Saffron-Parsnip Silk: Simmer parsnips in the heavy cream and a splash of water until tender. Drain, reserving the liquid. Transfer parsnips to a high-speed blender with saffron, 20g butter, and a splash of the cream liquid. Blend until ultra-smooth and pass through a fine-mesh chinois.

2. 02

   Create the Chorizo Soil: Render the diced chorizo in a cold pan over low heat until completely crispy. Drain on paper towels, let cool, and pulse in a food processor until it reaches a coarse sand consistency.

3. 03

   Pickle the Samphire: Blanch the samphire in boiling water for 30 seconds, shock in ice water, then drain. Toss with champagne vinegar and lemon juice; set aside.

4. 04

   Sear the Scallops: Pat scallops bone-dry and season with fleur de sel. Heat grapeseed oil in a heavy stainless steel skillet until smoking. Sear scallops without moving for 2 minutes to achieve a deep golden crust. Flip, add the remaining butter, and baste for 45 seconds.

5. 05

   Plating: Draw a vibrant swipe of the Saffron-Parsnip Silk across two warmed plates. Arrange three scallops atop the purée.

6. 06

   Final Garnish: Sprinkle the Chorizo Soil around the scallops, top with pickled samphire, and drizzle with a few drops of the foaming brown butter from the pan.