Saint-Jacques Rôties, Mousseline de...Saint-Jacques Rôties, Mousseline de Chou-Fleur Noisette et Émulsion au Vin Jaune

Hand-dived sea scallops seared to golden perfection, resting on a velvety brown-butter cauliflower mousseline, finished with an ethereal Vin Jaune emulsion and delicate quenelles of Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Simmer the cauliflower florets in whole milk with a pinch of sea salt over low heat until completely tender, approximately 15 minutes. Drain thoroughly, reserving 2 tablespoons of warm milk.

2. 02

   In a small saucepan over medium heat, melt 60g of butter until the foaming subsides and the milk solids turn a nutty golden brown (beurre noisette). Strain through a fine-mesh sieve.

3. 03

   Purée the hot drained cauliflower in a high-speed blender with the beurre noisette and reserved warm milk until completely silky. Season with lemon juice and fleur de sel; pass through a fine chinois and keep warm.

4. 04

   For the Vin Jaune emulsion, sweat the minced shallot in 15g butter until translucent without color. Deglaze with Vin Jaune and reduce by two-thirds. Add stock and heavy cream, bringing to a gentle simmer for 3 minutes.

5. 05

   Whisk in the remaining 45g chilled butter into the sauce off the heat. Using an immersion blender tilted slightly at the surface, aerate into a light, velvety froth just before plating.

6. 06

   Pat scallops completely dry with paper towels. Season the presentation side with sea salt. Heat grapeseed oil in a heavy stainless steel skillet over high heat until just beginning to smoke.

7. 07

   Place scallops in the pan and sear undisturbed for 90 seconds until a deep, caramelized crust forms. Flip and cook for just 30 to 45 seconds more, keeping the interior translucent and tender.

8. 08

   To assemble, spoon a swoosh of cauliflower mousseline onto warm plates. Arrange three seared scallops atop the purée. Spoon the airy Vin Jaune foam around the perimeter, crown each scallop with a quenelle of Oscietra caviar, and garnish with delicate chervil fronds.