Saffron-Vanilla Scallops with Iberico...Saffron-Vanilla Scallops with Iberico Chorizo Soil

Exquisite pan-seared scallops set atop a delicate saffron-vanilla emulsion, finished with a smoky chorizo crumble and micro-coriander.

Ingredients

Cooking Instructions

1. 01

   Prepare the chorizo soil: Sauté the diced chorizo in a pan over medium heat until very crispy. Drain on paper towels and let cool. Once cold, pulse briefly in a spice grinder or chop finely until it resembles coarse sand.

2. 02

   For the emulsion: In a small saucepan, combine the minced shallot, white wine, saffron threads, and vanilla seeds/pod. Reduce the liquid by two-thirds over medium-high heat.

3. 03

   Whisk in the heavy cream and simmer for 1 minute. Reduce heat to low and gradually whisk in the cold cubed butter, one piece at a time, until a thick, glossy emulsion forms. Strain through a fine-mesh chinois and keep warm (do not boil).

4. 04

   Pat the scallops extremely dry with paper towels. Season both sides with a touch of fleur de sel.

5. 05

   Heat grapeseed oil in a heavy stainless steel or cast iron skillet over high heat until just smoking. Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip the scallops and sear the other side for 30-45 seconds. They should remain translucent and medium-rare in the center.

7. 07

   To plate: Spoon a pool of the saffron-vanilla emulsion into the center of warm appetizer plates. Arrange three scallops on top. Sprinkle a line of chorizo soil across the scallops and garnish with micro-coriander.