Saint-Jacques à la Vanille...Saint-Jacques à la Vanille et Poireaux Croustillants

Name: Saint-Jacques à la Vanille et Poireaux Croustillants
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Ingredients: 6 large U10 sea scallops, adductor muscle removed; 300g parsnips, peeled and chopped; 1 Madagascar vanilla bean, split and seeded; 100ml heavy cream; 150g high-quality unsalted butter, cubed and chilled; 100ml dry French white wine (e.g., Sancerre); 1 large shallot, finely minced; 1 generous pinch of premium saffron threads; 1 leek, white part only, julienned into fine threads; 500ml grapeseed oil for frying; Maldon sea salt to taste; Freshly ground white pepper

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Cuisine

French Haute Cuisine

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Servings

⏱

Prep Time

25 mins

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Cook Time

35 mins

⭐

Difficulty

Hard

Pan-seared U10 Atlantic scallops served over a silky vanilla-infused parsnip mousseline, finished with a saffron beurre blanc and delicate crispy leeks.

French Haute CuisineHard

Ingredients

•6 large U10 sea scallops, adductor muscle removed

•300g parsnips, peeled and chopped

•1 Madagascar vanilla bean, split and seeded

•100ml heavy cream

•150g high-quality unsalted butter, cubed and chilled

•100ml dry French white wine (e.g., Sancerre)

•1 large shallot, finely minced

•1 generous pinch of premium saffron threads

•1 leek, white part only, julienned into fine threads

•500ml grapeseed oil for frying

•Maldon sea salt to taste

•Freshly ground white pepper

Cooking Instructions

01
Simmer parsnips in salted water until very tender. Drain and blend with heavy cream and vanilla seeds until completely smooth. Pass through a fine chinois; season with salt and keep warm.
02
In a small saucepan, reduce white wine, minced shallots, and saffron threads by three-quarters until syrupy.
03
Lower heat and whisk in 100g of chilled butter one cube at a time to create a stable emulsion (beurre blanc). Strain through a fine-mesh sieve and keep in a warm bain-marie.
04
Heat grapeseed oil to 160°C. Fry julienned leeks until golden and crispy (about 30-45 seconds). Drain on paper towels and season lightly with salt.
05
Pat scallops extremely dry. Season with salt and white pepper. Heat a stainless steel pan with a touch of oil until smoking point. Sear scallops for 2 minutes on one side until a deep golden crust forms.
06
Flip scallops, add remaining 50g of butter to the pan, and baste for 30 seconds. Remove immediately to maintain a translucent center.
07
To plate: Swipe the vanilla-parsnip mousseline across the plate. Place three scallops atop. Spoon the saffron beurre blanc around the base and garnish with a nest of crispy leeks.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023