Saint-Jacques Poêlées au Beurre...Saint-Jacques Poêlées au Beurre de Safran et Fondue de Poireaux

Pan-seared U-10 scallops set upon a silky melt-in-your-mouth leek fondue, finished with a delicate saffron-infused Noilly Prat beurre blanc.

Ingredients

Cooking Instructions

1. 01

   For the Leek Fondue: Melt 30g of butter in a small saucepan over low heat. Add julienned leeks and a pinch of salt. Cover with a cartouche (parchment paper lid) and sweat for 15 minutes until completely soft but not colored.

2. 02

   For the Saffron Beurre Blanc: In a small heavy-bottomed saucepan, combine the minced shallot and vermouth. Reduce over medium heat until the liquid is almost evaporated (syrupy consistency).

3. 03

   Whisk in the heavy cream and saffron threads. Let it simmer for 1 minute to infuse the color and flavor.

4. 04

   Reduce heat to low. Whisk in the remaining chilled butter one cube at a time, moving the pan on and off the heat to maintain an emulsion. Do not let the sauce boil. Strain through a chinois (fine-mesh sieve) and keep warm in a thermos or over a bain-marie.

5. 05

   Prepare Scallops: Pat the scallops extremely dry with paper towels. Season only with salt immediately before searing.

6. 06

   Heat a stainless steel skillet over high heat with grapeseed oil until just smoking. Place scallops in the pan (clockwise to keep track) and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

7. 07

   Flip the scallops and add a small knob of butter. Baste for 30-45 seconds. The center should remain translucent (medium-rare).

8. 08

   Plating: Place a neat mound of leek fondue in the center of two warmed plates. Arrange three scallops on each mound. Carefully pour the saffron beurre blanc around the base. Garnish with a few fresh saffron threads and a touch of lemon juice.