Pan-seared Scallops

The method

1. 01

   Saffron Risotto

   In a sauté pan, sweat the shallots with a knob of butter until translucent but not browned. Add the rice and stir vigorously for 2 to 3 minutes until the grains are pearly. Deglaze with white wine and allow it to evaporate completely. Gradually add the hot broth, ladle by ladle. Halfway through cooking (about 9 minutes), incorporate the Taliouine saffron directly into the rice. After 18 minutes (the rice should still be al dente), off the heat, perform the mantecatura by vigorously incorporating the diced cold butter and grated Parmesan.

2. 02

   Reduction, gel, and emulsion

   Reduce the orange juice and lemon juice by half over low heat, then divide the liquid into two equal portions. For the gel, bring the first half to a boil with the agar-agar for 1 min, let set for 1 hour in the refrigerator, then blend until smooth and transfer to a pipette. For the emulsion, add the liquid cream to the second half, bring to a simmer, season, and keep warm.

3. 03

   Cooking Scallops

   Heat a stainless steel pan over high heat with a drizzle of olive oil and a knob of butter. Sear the very dry scallops for 1 minute on the first side to get a nice golden crust. Flip them and cook for 45 seconds to 1 minute on the second side, keeping the center translucent. Baste with the foaming butter, remove to paper towels, and adjust the seasoning.

4. 04

   Horse training

   Place a circular and even bed of creamy, hot saffron risotto in the center of the plate. Arrange 4 seared scallops harmoniously on top of the risotto. Using a pipette, draw even drops of orange gel around the dish. Emulsify the citrus sauce with an immersion blender to create a very airy foam and lightly drizzle it over the scallops. Sprinkle with thin fresh orange zest, add young shoots for volume, and finish with a pinch of fleur de sel.