Le Bernardin Recipe

Dry and portion scallops

Pat scallops completely dry with paper towels. Trim any uneven edges and slice half of the scallops horizontally into 2 thin medallions each (for a sashimi-like presentation) and leave the other half whole for searing. Lightly season all scallops with a pinch of fine sea salt and white pepper; set on a tray chilled in the refrigerator while you prepare the sauce.

Prepare salmon or additional scallop sashimi

If using salmon or additional scallop medallions for a raw element, slice very thinly into 3–4cm rounds or 2–3mm slices. Keep chilled on a lined tray covered with plastic wrap.

Gently fold the jumbo lump crabmeat to loosen, removing any remaining cartilage or shell. Keep refrigerated until assembly.

Sweat shallots and reduce with wine

In a medium saucepan over medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Add the finely minced shallots and sweat gently (do not brown) for 3–4 minutes until translucent. Pour in the dry white wine and increase heat to bring to a simmer. Reduce by about two-thirds until the liquid is slightly syrupy and the alcohol aroma has dissipated, about 6–8 minutes.

Add fumet and reduce

Add the fish fumet to the reduced wine and bring to a simmer. Reduce gently until the liquid is reduced by half, about 10–12 minutes. Taste and adjust seasoning lightly with a pinch of salt and white pepper.

Mount with cream and butter

Lower heat to gentle simmer. Stir in the heavy cream and continue to simmer 2–3 minutes to meld. Remove from heat and whisk in the remaining butter, piece by piece, until the sauce is glossy and slightly thickened. Stir in 1 tablespoon olive oil and the fresh lemon juice. Keep warm on the lowest heat or hold in a warm water bath; do not boil.

Thinly slice the baby fennel and soak briefly in iced water for 5 minutes to crisp; drain and dry. Slice cucumber into 4mm rounds and pat dry. Combine microgreens with snipped chives and lemon zest; toss lightly with the remaining tablespoon of olive oil and a pinch of salt to dress.

Heat pan and oil

Heat a heavy skillet or cast-iron pan over high heat until shimmering. Add neutral oil and allow it to heat until it is almost smoking.

Sear scallops

Season the whole scallops again lightly with salt. Place scallops in the pan spaced comfortably apart; do not crowd. Sear without moving for 1.5–2 minutes until a deep golden-brown crust forms. Flip and sear the other side 30–45 seconds — scallops should be just opaque in the center. Remove to a warm tray and rest for 1 minute.

Gently warm the picked crabmeat: place it in a small sauté pan over medium-low heat with a tablespoon of the finished warm sauce and 1 teaspoon of butter just to take the chill off (45–60 seconds). Do not overcook the crab — it should remain tender. Season lightly with a pinch of salt and a few drops of lemon juice.

To compose: Spoon a shallow pool (about 60–80 ml) of the warm cream-fumet sauce onto pre-warmed plates. Arrange three seared scallops per plate in a staggered line across the sauce. Tuck thin raw scallop or salmon medallions alongside or atop the seared scallops for contrast. Place a small quenelle or nest (about 50 g) of warmed crabmeat beside the scallops.

Nestle a few cucumber rounds and a small handful of drained baby fennel beside the proteins for crunch and aromatics. Scatter microgreens and snipped chives over the plate. Finish with a light grating of lemon zest and an optional sprinkle of Maldon or black lava salt for texture. Serve immediately.