Saffron-Scented Scallops with Marcona...Saffron-Scented Scallops with Marcona Almond Crust & Pea-Mint Emulsion

Pan-seared U-10 scallops crusted with toasted Marcona almonds, served over a vibrant minted pea purée and finished with a delicate saffron-infused reduction.

Ingredients

Cooking Instructions

1. 01

   Blanch the peas in boiling salted water for 2 minutes. Immediately transfer to an ice bath to preserve the vibrant green color.

2. 02

   In a high-speed blender, combine the chilled peas, mint leaves, and 20ml of olive oil. Process until ultra-smooth. Pass through a fine-mesh chinois and season with sea salt.

3. 03

   Bloom the saffron threads in the white wine for 10 minutes. Set aside.

4. 04

   Pat the scallops completely dry. Season one side with salt and press firmly into the crushed Marcona almonds to create a crust.

5. 05

   Heat a stainless steel pan over medium-high heat with the remaining olive oil. Place scallops crust-side down. Sear for 2 minutes until the nuts are golden and fragrant. Flip and sear for 1 minute more.

6. 06

   Remove scallops to a warm plate. In the same pan, sauté shallots for 30 seconds, deglaze with the saffron-wine mixture, and reduce by half. Whisk in the cold butter to emulsify.

7. 07

   To plate: Spoon a circle of the pea emulsion in the center of a warm plate. Place three scallops on top, almond-side up. Drizzle the saffron reduction around the emulsion and garnish with micro-mint.