Pan-Seared Scallops with Saffron-Infused...Pan-Seared Scallops with Saffron-Infused Fennel Puree and Blood Orange Gastrique

A sophisticated Mediterranean seafood dish balancing the sweetness of day-boat scallops with aromatic saffron, silky fennel, and a bright citrus reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, sweat the sliced fennel in a teaspoon of olive oil over medium heat until softened. Add heavy cream and saffron threads. Simmer for 10-12 minutes until fennel is very tender.

2. 02

   Transfer the fennel mixture to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois for a silky texture. Season with sea salt and keep warm.

3. 03

   In a separate small saucepan, combine blood orange juice, honey, and champagne vinegar. Bring to a simmer and reduce by two-thirds until a syrupy gastrique consistency is achieved.

4. 04

   Prepare the gremolata by mixing the chopped pistachios, parsley, lemon zest, and a drizzle of olive oil in a small bowl. Set aside.

5. 05

   Pat scallops completely dry with paper towels. Season both sides with kosher salt. Heat a cast-iron skillet over high heat with the remaining olive oil until shimmering.

6. 06

   Place scallops in the pan. Sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip the scallops, add the butter to the pan, and baste the scallops with the foaming butter for 1 minute. Remove immediately to prevent overcooking.

7. 07

   To plate, swipe a generous spoonful of saffron fennel puree across each plate. Arrange three scallops on the puree, drizzle with the blood orange gastrique, and garnish with the pistachio gremolata.