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Saint-Jacques Poêlées avec Beurre...Saint-Jacques Poêlées avec Beurre Blanc au Safran et Soie de Panais

Name: Saint-Jacques Poêlées avec Beurre Blanc au Safran et Soie de Panais
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: 6 large U-10 diver scallops, cleaned and patted dry; 300g parsnips, peeled and diced; 150ml heavy cream; 150g cold unsalted high-quality butter, cubed; 1 medium shallot, finely minced; 100ml dry white wine (preferably Chablis); 1 generous pinch of high-quality saffron threads; 1/2 vanilla bean, split and scraped; 2 tbsp grapeseed oil for searing; 20g toasted hazelnuts, finely crushed; Fleur de sel and white pepper to taste

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Cuisine

French Haute Cuisine

👥

Servings

⏱

Prep Time

25 mins

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Cook Time

30 mins

⭐

Difficulty

Hard

Pan-seared diver scallops resting on a cloud of vanilla-scented parsnip purée, finished with a delicate saffron-infused beurre blanc and toasted hazelnut dust.

French Haute CuisineHard

Ingredients

•6 large U-10 diver scallops, cleaned and patted dry

•300g parsnips, peeled and diced

•150ml heavy cream

•150g cold unsalted high-quality butter, cubed

•1 medium shallot, finely minced

•100ml dry white wine (preferably Chablis)

•1 generous pinch of high-quality saffron threads

•1/2 vanilla bean, split and scraped

•2 tbsp grapeseed oil for searing

•20g toasted hazelnuts, finely crushed

•Fleur de sel and white pepper to taste

Cooking Instructions

01
In a small saucepan, combine diced parsnips, heavy cream, and vanilla bean seeds. Simmer over medium-low heat until parsnips are completely tender, about 15 minutes.
02
Remove parsnips from liquid (reserve liquid) and blend in a high-speed blender until perfectly smooth. Gradually add back cream as needed to reach a 'silk' consistency. Pass through a fine-mesh chinois and season with salt.
03
For the Beurre Blanc: In a heavy-bottomed sauté pan, combine the minced shallot, white wine, and saffron threads. Reduce over medium heat until only about 1 tablespoon of liquid remains.
04
Lower heat to the minimum. Whisk in the cold butter, one cube at a time, until a thick, glossy emulsion forms. Strain through a chinois and keep in a warm (not hot) place.
05
Season the dried scallops with fleur de sel. Heat grapeseed oil in a stainless steel pan over high heat until it just begins to smoke.
06
Place scallops in the pan and sear undisturbed for 2 minutes until a deep golden-brown crust forms. Flip and sear for 30-45 seconds more. The center should remain translucent.
07
To plate: Spoon a generous circle of parsnip silk onto warmed plates. Arrange three scallops atop the purée. Drizzle the saffron beurre blanc around the base and garnish with hazelnut dust and micro-chervil.

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