Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Smoked Habanero & Passion Fruit Gastrique

Perfectly caramelized wild-caught scallops served over a silky parsnip-vanilla puree, balanced by a fiery, vibrant smoked habanero and passion fruit reduction.

Ingredients

Cooking Instructions

1. 01

   For the parsnip puree: In a small saucepan, combine the chopped parsnips, heavy cream, milk, vanilla bean pulp, and a pinch of salt. Simmer over medium-low heat for 15 minutes or until the parsnips are completely tender.

2. 02

   Transfer the parsnip mixture to a high-speed blender and process until completely smooth and velvety. Pass through a fine-mesh chinois, adjust seasoning, and keep warm.

3. 03

   For the gastrique: In a small saucepan, sweat the minced shallot and smoked habanero in a tiny splash of oil over medium heat until soft. Add the honey and allow it to bubble and caramelize for 1 minute.

4. 04

   Deglaze the saucepan with the white wine vinegar and passion fruit pulp. Simmer for 5-7 minutes until the mixture reduces to a syrupy consistency. Strain through a fine sieve and set aside warm.

5. 05

   Thoroughly pat the scallops dry with paper towels. Season both sides generously with Maldon sea salt just before cooking.

6. 06

   Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, leaving ample space between them.

7. 07

   Sear the scallops undisturbed for 2 minutes to develop a deep, golden-brown crust. Flip the scallops, immediately add the butter, thyme sprigs, and smashed garlic to the pan.

8. 08

   Tilt the skillet and continuously spoon the foaming, herb-infused butter over the scallops for 1 minute. Immediately transfer the scallops to a warm plate lined with paper towels to rest for 1 minute.

9. 09

   To plate: Spoon a generous circle of the warm vanilla-parsnip puree in the center of two heated plates. Place three seared scallops atop the puree. Artfully drizzle the fiery passion fruit gastrique around the plate, garnish with micro-cilantro, and finish with a few flakes of Maldon salt.