Michelin star SCALLOPS & SAFFRON recipe | Fine Dining At Home

Introduction

In this tutorial, you'll learn how to recreate a Michelin-star-inspired dish featuring seared scallops, caramelized fennel, tomato puree, and a luxurious saffron sauce. Inspired by the movie "No Reservations," this recipe combines elegant presentation with rich flavors, perfect for elevating your home dining experience.

Step 1: Prepare the Fennel

• Take fresh fennel and separate the green fronds for garnish.
• Trim and chop the remaining fennel into smaller pieces.
• Season the chopped fennel with salt and olive oil, then vacuum seal it.
• Cook the fennel in a sous vide at 8°C for approximately 20 minutes.

Step 2: Make the Tomato Puree

• Gather the following ingredients:
  • Fresh tomatoes
  • Shallots
  • Garlic
  • Dried oregano
  • Tomato paste
  • Dried chilies
• Blanch the tomatoes:
  • Boil water and immerse the tomatoes for 1 minute.
  • Transfer them to an ice bath to cool, then peel and chop roughly.
• In a pan, heat vegetable oil and sauté shallots on high heat until they begin to color.
• Add minced garlic and cook for an additional minute.
• Incorporate the chopped tomatoes, seasoning with dried oregano, salt, pepper, and optional dried chilies.
• Cook for several minutes, then add tomato paste and cover with water.
• Simmer until the vegetables are soft.
• Blend for at least 3 minutes until smooth, then strain for a refined texture.

Step 3: Prepare the Saffron Sauce

• Gather the following ingredients:
  • White wine
  • Double cream
  • Shallots
  • Fennel (from Step 1)
  • Vegetable oil
  • Butter
  • Saffron
• In a saucepan, heat vegetable oil and add shallots and fennel, cooking on low heat to avoid browning.
• Pour in white wine and season with salt, peppercorns, and a pinch of saffron.
• Allow the mixture to reduce, then add double cream and simmer on low for about 10 minutes.
• Finish the sauce with butter, then strain to achieve a smooth consistency.

Step 4: Cook the Scallops

• Dry and season the scallops with salt and pepper.
• Heat a pan until very hot and add vegetable oil.
• Sear the scallops on one side until golden brown, then flip them to cook the other side.
• In a separate pan, combine a little oil and sugar to create a caramel.
• Add the cooked fennel to the caramel for a quick caramelization.
• Once the scallops have a nice crust, add butter to the pan and baste them.
• Finish with a squeeze of fresh lemon juice.

Step 5: Plate the Dish

• Start with a base of caramelized fennel on the plate.
• Add a beautifully seared scallop on top.
• Spoon a small amount of tomato puree next to the scallop.
• Garnish with fennel fronds and drizzle the saffron sauce around the plate for an elegant presentation.

Conclusion

You've successfully recreated a fine dining scallop dish at home! This recipe not only enhances your culinary skills but also allows you to impress guests with a Michelin-star quality meal. Experiment with the plating and flavors to make it your own, and enjoy the delicious results. Happy cooking!