Saint-Jacques à la Flamme...Saint-Jacques à la Flamme de Safran

Pan-seared U-10 scallops resting on a silky leek fondue, finished with a vibrant saffron-infused beurre blanc and premium Ossetra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Leek Fondue: In a small saucepan over low heat, sweat the julienned leeks with 30g of butter and a splash of water. Cover with a cartouche (parchment paper lid) and cook until meltingly tender but without color, about 15 minutes.

2. 02

   Create the Gastrique: In a medium sauté pan, combine the minced shallots, white wine, white wine vinegar, and saffron threads. Simmer over medium heat until the liquid is reduced to a syrupy consistency (approximately 2 tablespoons remaining).

3. 03

   Finish the Beurre Blanc: Whisk in the heavy cream and bring to a light simmer. Reduce heat to the lowest setting and gradually whisk in the remaining cold cubed butter, one piece at a time, to create a stable, velvety emulsion. Season with white pepper and strain through a fine-mesh chinois. Keep warm in a bain-marie (do not boil).

4. 04

   Sear the Scallops: Pat the scallops extremely dry with paper towels. Season with fleur de sel. Heat grapeseed oil in a stainless steel pan until just beginning to smoke. Place scallops in the pan and sear undisturbed for 90 seconds until a deep golden-brown crust forms. Flip and sear for another 45-60 seconds for a perfect medium-rare translucency.

5. 05

   Assemble: Place a neat circle of leek fondue in the center of two warmed shallow bowls. Arrange three scallops atop the leeks.

6. 06

   Final Touch: Carefully pour the saffron beurre blanc around the leeks. Top each scallop with a small quenelle of caviar and garnish with micro-herbs if desired. Serve immediately.