Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Saffron-Fennel Purée and Champagne-Citrus Emulsion

Perfectly caramelized dayboat scallops resting on a velvety saffron-scented fennel purée, drizzled with a luxurious champagne-citrus emulsion and finished with fresh microgreens.

Ingredients

Cooking Instructions

1. 01

   For the Purée: Melt 2 tablespoons of butter in a saucepan over medium heat. Add the sliced fennel and minced shallots. Sauté for about 10 minutes until soft and translucent, without letting them brown.

2. 02

   Add 0.5 cup of heavy cream and the saffron threads to the fennel. Bring to a gentle simmer and cook for another 10 minutes until the fennel is completely tender.

3. 03

   Transfer the fennel mixture to a high-speed blender and blend until completely smooth and velvety. Season with kosher salt to taste. Pass through a fine-mesh chinois for an ultra-silky texture, then cover and keep warm.

4. 04

   For the Emulsion: In a small saucepan, combine the Champagne, orange juice, and lemon juice. Bring to a simmer over medium heat and reduce by three-quarters, until about 2 tablespoons of syrupy liquid remain.

5. 05

   Whisk in 1 tablespoon of heavy cream. Reduce heat to low, then gradually whisk in 4 tablespoons of cold, cubed butter, one piece at a time, to create a smooth, emulsified sauce. Season with a pinch of salt and keep warm (do not boil).

6. 06

   For the Scallops: Thoroughly pat the scallops dry with paper towels. Season both sides generously with flaky sea salt.

7. 07

   Heat a large stainless steel or cast-iron skillet over high heat. Add the grapeseed oil. Once the oil is smoking hot, carefully add the scallops, leaving space between them.

8. 08

   Sear without moving for 2 minutes until a deep, golden-brown crust forms. Flip the scallops, add the remaining 2 tablespoons of butter to the pan, and baste the scallops with the melted butter for 1 minute. Immediately transfer to a warm plate to rest.

9. 09

   To Assemble: Spoon a pool of warm saffron-fennel purée onto the center of each of four warm plates. Arrange three seared scallops on top of the purée. Froth the champagne-citrus sauce using a hand blender and drizzle it around the plate. Garnish with microgreens and serve immediately.