📝 About This Recipe
This sophisticated dish explores the surprising harmony between the briny sweetness of premium sea scallops and the floral, woody aroma of Tahitian vanilla. By infusing high-quality sea salt with real vanilla bean, we create a finishing seasoning that elevates a simple sear into a five-star culinary experience. The result is a delicate balance of savory, sweet, and salt that dances on the palate, perfect for an elegant appetizer or a romantic main course.
🥗 Ingredients
Handcrafted Vanilla Finishing Salt
- 2 tablespoons Maldon Sea Salt Flakes (crushed slightly between fingers)
- 1/2 Tahitian Vanilla Bean (split and seeds scraped)
Main Scallop Preparation
- 12 pieces U-10 Dry-Packed Sea Scallops (muscle removed, patted extremely dry)
- 2 tablespoons Grapeseed Oil (high smoke point is essential)
- 3 tablespoons Unsalted European-style Butter (chilled)
- 3 pieces Fresh Thyme Sprigs
- 1 piece Garlic Clove (smashed)
Parsnip Puree (Base)
- 1 pound Parsnips (peeled and chopped)
- 1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 1 teaspoon Kosher Salt (for boiling)
Garnish
- 1/4 cup Micro-greens (pea shoots or radish sprouts)
- 1 teaspoon Lemon Zest (finely grated)
👨🍳 Instructions
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1
Prepare the Vanilla Salt: In a small ceramic bowl, combine the Maldon sea salt flakes and the scraped vanilla bean seeds. Use the back of a spoon to rub the seeds into the salt until the aroma is fragrant and the salt is speckled with black flecks. Set aside to infuse.
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2
Make the Puree: Place chopped parsnips, milk, and cream in a medium saucepan over medium heat. Simmer for 15-20 minutes until the parsnips are very tender when pierced with a fork.
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3
Blend the Puree: Transfer the parsnips and half the liquid to a high-speed blender. Blend until completely smooth, adding more liquid if necessary to reach a silky, yogurt-like consistency. Season with a pinch of kosher salt and keep warm.
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4
Prep the Scallops: Remove the tough side muscle from the scallops if present. Place them on a paper towel-lined plate and pat the tops and bottoms until they are bone-dry. This is the secret to a perfect crust.
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5
Heat the Pan: Place a large stainless steel or cast-iron skillet over high heat. Add the grapeseed oil and heat until it begins to shimmer and just starts to smoke.
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6
The Sear: Carefully place the scallops in the pan in a clockwise pattern, ensuring they do not touch. Press down lightly with a spatula to ensure full surface contact.
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7
Timing: Sear the scallops undisturbed for 2 minutes. You should see a golden-brown crust forming around the bottom edges.
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8
The Flip: Flip the scallops over. They should release easily from the pan; if they stick, give them another 30 seconds.
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9
Butter Baste: Immediately add the butter, thyme sprigs, and smashed garlic to the pan. As the butter melts and foams, tilt the pan and use a large spoon to continuously pour the hot butter over the scallops for 1 minute.
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10
Rest: Remove the scallops from the pan and place them on a warm plate. Let them rest for 60 seconds.
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11
Plating: Spoon a generous dollop of parsnip puree onto the center of each plate. Use the back of the spoon to create a decorative 'swoosh'.
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12
Final Touch: Place three scallops atop the puree. Sprinkle a precise pinch of the Vanilla Salt directly onto the seared surface of each scallop. Garnish with micro-greens and a whisper of lemon zest.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from searing properly and result in a rubbery texture. If you cannot find Tahitian vanilla beans, Madagascar Bourbon beans work well but offer a more 'earthy' than 'floral' profile. Don't discard the spent vanilla bean pod; stick it in a jar of sugar to make vanilla sugar for your coffee. Ensure your pan is screaming hot before the scallops hit the oil; a cold pan will result in grey, steamed scallops rather than a golden crust.
🍽️ Serving Suggestions
Pair with a chilled glass of Oaked Chardonnay or a crisp Champagne to complement the buttery vanilla notes. Serve alongside roasted asparagus or honey-glazed heirloom carrots. A side of wild mushroom risotto provides an earthy counterpoint to the sweet vanilla. For a lighter option, serve over a bed of dressed arugula and fennel shavings.