Pan-Seared U-10 Scallops with...Pan-Seared U-10 Scallops with Saffron-Fennel Emulsion and Smoked Chorizo Oil

A sophisticated interplay of textures and temperatures, featuring buttery sea scallops paired with a velvet-smooth aromatic puree and the heat of artisanal chorizo oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Smoked Chorizo Oil: Combine the minced chorizo and 40ml of grapeseed oil in a small saucepan. Heat over the lowest setting for 12 minutes to extract the pigment and oils. Strain through a coffee filter or fine-mesh sieve; discard solids and set the red oil aside.

2. 02

   Create the Saffron-Fennel Emulsion: In a separate pan, simmer the sliced fennel in heavy cream with the saffron threads until the fennel is completely tender (about 10-12 minutes).

3. 03

   Blend and Refine: Transfer the fennel and cream to a high-speed blender. Blend on high until perfectly smooth. Season with fine salt. Pass through a chinois or fine-mesh sieve into a clean pot to keep warm.

4. 04

   Prepare Scallops: Pat the scallops extremely dry with paper towels. This is crucial for the Maillard reaction. Season only the flat sides with a tiny pinch of salt just before cooking.

5. 05

   The Perfect Sear: Heat a heavy-bottomed stainless steel or cast-iron skillet over high heat with the remaining 10ml of grapeseed oil. When the oil begins to shimmer/smoke slightly, add the scallops. Press down gently to ensure contact. Sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Baste: Flip the scallops, add the cold butter to the pan. Once the butter foams, spoon it over the scallops for 30 seconds. Remove scallops immediately to a warm plate to rest for 1 minute.

7. 07

   Plating: Spoon a vibrant circle of fennel emulsion onto the center of two warmed plates. Place three scallops atop the puree. Drizzle the vivid red chorizo oil around the emulsion. Garnish with fennel fronds, micro-greens, and a touch of Maldon salt.