Scallop Recipe

Make base reduction

In a small saucepan, combine white wine, white wine vinegar, and minced shallot. Bring to a simmer and reduce until the liquid is reduced by about two-thirds and aromatic.

Stir in saffron threads and continue to simmer until the color deepens and the reduction is glossy and about 2-3 tablespoons.

If using cream, whisk in heavy cream and simmer briefly to warm through.

Reduce heat to very low. Gradually whisk in cold unsalted butter, a few tablespoons at a time, until the sauce is emulsified and silky. Season with salt to taste. Keep warm off heat (do not boil).

Cook potatoes

Place peeled potato chunks in a pot of salted cold water. Bring to a boil and simmer until tender (about 15-20 minutes). Drain well.

Return potatoes to the pot and mash or pass through a ricer. Heat slightly to dry out excess moisture.

Whisk in warm heavy cream and then the butter, a little at a time, until the puree is light and silky. Season with salt and white pepper to taste.

Keep mousseline warm, covered.

Blanch broccolini

Bring a pot of salted water to a boil. Add broccolini and cook 2-3 minutes until crisp-tender. Drain and immediately shock in ice water to stop cooking. Drain well.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté 20-30 seconds until fragrant.

Add blanched broccolini to the skillet and toss to reheat and coat with oil and garlic. Season with a pinch of salt.

Prep scallops

Pat scallops dry with paper towels. Season lightly with salt and pepper on all sides.

Heat a heavy skillet over high heat and add the olive oil (and optional 1 tablespoon butter for flavor). When shimmering, add scallops flat-side down. Sear for about 1.5-2 minutes until a golden crust forms.

Flip and sear the other side 1-1.5 minutes until just opaque in the center. Remove to a warm plate.

To plate, spread a bed of mousseline puree on each plate, arrange broccolini, place the seared scallops on top, and spoon saffron beurre blanc over the scallops and around the plate. Serve immediately.