Pan-Seared Scallops with Saffron-Vanilla...Pan-Seared Scallops with Saffron-Vanilla Velouté & Charred Leek Ash

A Michelin-caliber dish featuring caramelized day-boat scallops over a silken, aerated saffron-vanilla foam, balanced by bitter leek ash and bright trout roe.

Ingredients

Cooking Instructions

1. 01

   Make the Charred Leek Ash: Wash and thoroughly dry the green leek tops. Place in a dry cast-iron skillet over high heat (or a 230°C oven) until completely blackened and brittle. Allow to cool, then grind in a spice grinder to a fine velvet ash. Pass through a fine mesh sieve and set aside.

2. 02

   Build the Sauce Base: Sweat the minced shallots in a saucepan with 15g butter over low heat until soft and translucent, about 4 minutes. Pour in the white vermouth, add saffron threads, and vanilla seeds along with the pod. Reduce liquid by three-quarters.

3. 03

   Emulsify Velouté: Stir in the heavy cream and gently simmer for 3 minutes. Discard the vanilla pod and strain the liquid through a fine chinois into a tall vessel. Add 60g cold cubed butter and blend using an immersion blender held at an angle to create a light, stable foam. Season with sea salt and keep warm at 60°C.

4. 04

   Prepare Scallops: Pat the scallops completely dry with paper towels. Season top and bottom surfaces lightly with fine sea salt immediately prior to searing.

5. 05

   Sear Scallops: Heat grapeseed oil in a heavy stainless steel skillet over high heat until shimmering and lightly smoking. Carefully lay the scallops in the pan in a clockwork pattern. Sear untouched for 90 seconds until a golden-brown crust forms.

6. 06

   Baste & Finish: Flip scallops, drop in remaining 25g butter, and baste continuously with foaming butter for 45 seconds until translucent at the center. Remove instantly to rest on a wire rack.

7. 07

   Plate: Aerate the Saffron-Vanilla Velouté with the blender to form a foam. Spoon the warm liquid and foam into shallow warm bowls. Dust a crescent line of Charred Leek Ash across the plate. Place 3 scallops per plate atop the sauce. Crown each scallop with trout roe, micro sorrel, and a touch of Fleur de Sel.