Scallops Thermidor Recipe

Pat scallops very dry with paper towels. Remove and discard the small side muscle if present. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

In a large skillet over medium heat, add the bacon lardons and cook until crisp and browned, about 6–8 minutes, stirring occasionally. Remove lardons with a slotted spoon onto a paper-towel-lined plate, leaving rendered fat in the pan. Reserve lardons for plating.

Add 1 tbsp butter and 1 tbsp vegetable oil to the hot skillet with the bacon fat. Increase heat to medium-high. When butter foams and the pan is very hot, add scallops spaced apart. Sear without moving until a deep golden crust forms, about 1.5–2 minutes per side depending on scallop thickness. Flip and sear the other side about 1–1.5 minutes until just opaque in center. Total cook time should be 3–4 minutes. Transfer scallops to a warm plate and tent with foil.

In the same pan over medium heat, add the white parts of the scallions (reserve green parts for garnish) and sauté 30–45 seconds in remaining fat to soften and pick up browned bits. Remove and reserve with scallops.

While scallops rest, heat a grill pan or outdoor grill over medium-high heat. Toss fresh corn kernels with 1 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper.

Grill corn in a single layer on the hot pan until lightly charred and aromatic, stirring occasionally, about 4–6 minutes. Remove from heat and keep warm.

Wipe out the scallop pan if burnt bits are excessive, but keep any flavorful fond. Return pan to medium heat and add 1 tbsp butter. When melted, add the minced shallot and sauté until translucent and softened, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze pan with the dry white wine, scraping up browned bits, and simmer until reduced by about half, roughly 2–3 minutes.

Carefully add the brandy. If comfortable, tilt the pan away and ignite to flambé briefly to burn off alcohol (optional). Allow flames to subside and reduce the liquid by about half, 1–2 minutes.

Lower heat to medium-low and stir in the heavy cream, Dijon mustard, and dry mustard (if using). Simmer gently until the sauce coats the back of a spoon and thickens slightly, about 4–6 minutes.

Stir in the grated Parmesan or Gruyère until melted. Whisk in 1 tbsp cold cubed butter to give the sauce shine and to slightly thicken. Finish with 1 tsp lemon juice, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm but do not boil vigorously.

Fold in half of the reserved crisp bacon lardons and half of the grilled corn kernels into the sauce to integrate their flavor (reserve remaining lardons and corn for plating).

Warm 45 ml neutral oil in a small saucepan over very low heat (do not simmer). Add saffron threads and let steep off the heat for 10 minutes to infuse and develop color. Strain if desired and keep warm.

To plate: spoon a thin pool of brandy cream sauce in the center of warmed plates. Arrange 3 scallops per plate on top of sauce. Scatter remaining grilled corn around scallops and sprinkle reserved crisp bacon lardons over and around scallops. Drizzle a teaspoon of saffron oil around the sauce and a few drops on each scallop for aroma and color.

Garnish with the reserved green parts of the scallions and a small sprinkle of chopped chives and microgreens. Serve immediately.