St. Jacques à la...St. Jacques à la Truffe et Émulsion au Champagne

Pan-seared jumbo scallops served over a decadent black truffle-infused leek fondue, finished with a vibrant saffron and champagne foam.

Ingredients

Cooking Instructions

1. 01

   Prepare the Scallops: Remove the side muscle from the scallops. Pat them extremely dry with paper towels and refrigerate uncovered for 15 minutes to ensure a perfect crust.

2. 02

   Leek Fondue: Melt 40g of butter in a small saucepan over low heat. Add the julienned leeks and a pinch of salt. Cover with a cartouche (parchment paper lid) and sweat for 12-15 minutes until meltingly tender but not browned. Fold in the minced truffles and keep warm.

3. 03

   Saffron-Champagne Emulsion: In a separate pan, sauté the shallots in 10g of butter until translucent. Add the champagne and saffron; reduce by two-thirds. Pour in the heavy cream and simmer until slightly thickened. Season with white pepper and strain through a chinois or fine-mesh sieve.

4. 04

   The Sear: Heat a stainless steel pan over high heat with grapeseed oil until shimmering. Season scallops with salt just before adding to the pan. Sear for 2 minutes without moving until a deep golden-brown crust forms. Flip and baste with 20g of butter for 30-45 seconds. Remove immediately.

5. 05

   Aeration: Using a hand blender, froth the warm champagne sauce at an angle to create a light, stable foam (emulsion).

6. 06

   Plating: Place a neat circle of leek fondue in the center of two warmed shallow bowls. Top with three scallops each. Spoon the saffron-champagne foam generously around the base. Garnish with a few fresh saffron threads and a touch of fleur de sel.