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Рецепт Seared Alaskan Scallops With A Saffron Vanilla Cream
by Global Cookbook

Seared Alaskan Scallops With A Saffron Vanilla Cream
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Ингредиенты

  • 1/4 c. chicken stock
  • 1/2 tsp saffron, threads
  • 1/4 c. heavy cream
  • 1/2 x vanilla beans, pulp from
  • 2 Tbsp. unsalted butter
  •     Scallops
  • 1 Tbsp. vegetable oil
  • 8 x Alaskan scallops, large
  •     Spinach
  • 1 Tbsp. butter, unsalted
  • 1/2 lb spinach, washed, dry, and de-stemmed
  •     lemon juice, to taste

Инструкции

  1. In a small saucepan, mix stock and saffron threads, and simmer over medium heat to reduce by half.
  2. In a separate pot, heat cream and reduce by one third.
  3. Strain in the saffron stock. Add in vanilla pulp.
  4. Bring to a simmer and swirl till the vanilla has been incorporated into the sauce.
  5. Remove from heat, whisk in butter. Season with salt. Set aside and keep hot.
  6. Scallops:Preheat oven to 375 degrees F.Heat a non-stick pan over medium high heat and add in the oil.
  7. Season the scallops on both sides with fine sea salt and freshly grnd white pepper.
  8. When the oil is lightly smoking, place the scallops in the pan.
  9. Sear till the scallops are golden brown, turn and sear the other side. 1 to 2 min per side.
  10. Place pan in oven. Roast 2 to 3 min in the oven for medium rare.
  11. Spinach:In a large non-stick pan, heat the butter over medium heat and add in the spinach.
  12. Saute/fry till wilted, and season with salt and freshly grnd white pepper.
  13. Assembly:Heat the saffron-vanilla cream slightly. It is very important to have a proper balance of acidity, so add in little lemon juice to taste just before serving.
  14. Divide spinach among 4 plates; place 1 scallop on top and lean a second against the first.
  15. Spoon saffron-vanilla cream around each plate.