Pan-Seared Scallops with Saffron...Pan-Seared Scallops with Saffron Beurre Blanc and Truffled Pea Mousseline

Exquisite U-10 sea scallops perfectly caramelized and served atop a velvety truffled pea purée, drizzled with a luxurious champagne-saffron emulsion.

Ingredients

Cooking Instructions

1. 01

   Blanch the peas in salted boiling water for 3 minutes. Immediately shock in ice water. Drain and blend with heavy cream and truffle oil until smooth. Pass through a chinois (fine-mesh sieve) for a silky texture. Keep warm.

2. 02

   In a small saucepan, combine the minced shallot, champagne, and saffron. Reduce over medium heat until only about 1 tablespoon of liquid remains.

3. 03

   Lower the heat to the minimum and whisk in the cold cubed butter one piece at a time, creating a stable emulsion (beurre blanc). Season with a drop of lemon juice and salt; keep in a warm thermos or over a very low water bath.

4. 04

   Pat the scallops extremely dry with paper towels. Season only the top and bottom surfaces with fleur de sel.

5. 05

   Heat grapeseed oil in a stainless steel skillet over high heat until it reaches the smoking point. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip the scallops and sear for another 45 seconds. The center should remain slightly translucent (medium-rare).

7. 07

   To plate, swipe a generous spoonful of pea mousseline across each plate. Arrange 3 scallops atop the purée. Drizzle the saffron beurre blanc around the base and garnish with micro-herbs or chive blossoms.