THE SAFFRON REEF-SILK

(Our Play on Scallops with Saffron Cream)

THE SAFFRON REEF-SILK

Ingredients: 300g Scallops (cleaned), 2 Shallots (pureed), 20ml Olive oil, 1 tsp Saffron strands, 1 tsp White pepper, 100ml Dry White Wine, 100ml Double cream, 20g Cold butter...

Ingredients

  • 300g Scallops (cleaned)
  • 2 Shallots (pureed)
  • 20ml Olive oil
  • 1 tsp Saffron strands
  • 1 tsp White pepper
  • 100ml Dry White Wine
  • 100ml Double cream
  • 20g Cold butter

Cooking Method

  1. The Scorch Sear scallops in a white-hot pan for 90 seconds per side until charred; remove.
  2. The Architect Fry shallot puree in the same pan until sweet and golden.
  3. The Bloom Add saffron and pepper with a 30ml splash of wine; the heat will bleed the golden oils.
  4. The Swell Add remaining wine and cream; simmer until reduced by half into a vibrant yellow silk.
  5. The Silk Merge Whisk in the butter off the heat for a glossy finish.
  6. The Final Flourish Drench the scallops in the silk; top with raw fresh chervil.

Cuisine: French

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