Seared Scallops with Saffron Cream Sauce, Tomato Puree, and Caramelized Fennel

Ingredients

• 12 pcs Scallops (large, dry, cleaned; keep dry for searing)
• 2 tbsp Olive Oil (for seasoning scallops before sous‑vide)
• 1 tsp Salt (divide between scallops and sauces)
• ½ tsp Black Pepper (freshly ground)
• 1 pcs Fennel Bulb (trimmed, sliced thin for caramelizing; fronds saved for garnish)
• 0.1 g Saffron Threads (a pinch; steep in warm wine before adding)
• 120 ml White Wine (dry, such as Sauvignon Blanc)
• 120 ml Double Cream (heavy cream, 35% fat)
• 2 tbsp Butter (unsalted, cut into cubes)
• 2 pcs Shallots (peeled and finely diced)
• 2 cloves Garlic (minced)
• 4 pcs Tomatoes (ripe, medium; blanched, peeled, coarsely chopped)
• 2 tbsp Tomato Paste (concentrated)
• 1 tsp Dried Oregano (ground)
• ½ tsp Dried Chili Flakes (optional for heat)
• 4 tbsp Vegetable Oil (high‑smoke‑point oil for sautéing and searing)
• 1 tsp Sugar (helps caramelize fennel)
• 6 pcs Whole Peppercorns (added to wine reduction)
• 1 tsp Lemon Juice (freshly squeezed, added at the end of scallop cooking)

Instructions

1. Trim and Season Scallops

   Pat the scallops dry, trim any tough side muscle, then season both sides with salt and pepper. Drizzle with olive oil and place in a vacuum‑seal bag.

   Time: PT5M

2. Sous‑Vide Scallops

   Seal the bag and cook in a water bath set to 8 °C (46 °F) for 20 minutes. This gently brings the scallops to a uniform temperature before searing.

   Time: PT20M

   Temperature: 8°C

3. Blanch and Peel Tomatoes

   Bring a pot of water to a rolling boil. Score a small X on the bottom of each tomato and plunge them into the boiling water for 1 minute. Transfer immediately to an ice‑water bath, then peel and coarsely chop.

   Time: PT2M

4. Prepare Aromatics

   Peel and finely dice the shallots and garlic. Set aside.

   Time: PT5M

5. Cook Tomato Base

   Heat 2 tbsp vegetable oil in a skillet over medium‑high heat. Add shallots; sauté until lightly golden. Add garlic and cook 1 minute. Stir in the chopped tomatoes, dried oregano, salt, pepper, and optional chili flakes. Cook 5‑7 minutes, then add tomato paste and cook another 2 minutes. Add enough water to just cover the vegetables and simmer until everything is very soft.

   Time: PT15M

6. Blend and Strain Puree

   Transfer the cooked mixture to a blender or use an immersion blender; blend for about 3 minutes until completely smooth. Pass through a fine mesh sieve for an ultra‑silky texture.

   Time: PT5M

7. Start Saffron Cream Sauce

   In a saucepan, heat 1 tbsp vegetable oil over low heat. Add the remaining diced shallot and thinly sliced fennel (reserve fronds for garnish). Cook gently, stirring, until softened but not colored, about 5 minutes.

   Time: PT5M

8. Add Wine and Saffron

   Pour in the white wine, add whole peppercorns, a pinch of salt, and the saffron threads (pre‑steeped in a tablespoon of warm wine for 2 minutes). Reduce the mixture until the wine has evaporated by half, about 5 minutes.

   Time: PT5M

9. Finish the Cream Sauce

   Stir in the double cream and simmer on low heat for 10 minutes, allowing the sauce to thicken slightly. Remove from heat, whisk in the butter cubes until melted, then blend briefly and push through a fine sieve for a velvety finish.

   Time: PT13M

10. Caramelize Fennel Slices

    In a clean skillet, heat 1 tbsp vegetable oil over medium heat. Add fennel slices and 1 tsp sugar. Toss and cook for about 30 seconds until golden brown.

    Time: PT2M

11. Sear Scallops

    Remove scallops from the bag, pat dry again. Heat a separate skillet with 1 tbsp vegetable oil until smoking hot. Place scallops flesh‑side down, sear 1½ minutes until a golden crust forms. Flip, add a small knob of butter, and finish with a squeeze of fresh lemon juice; cook another 1 minute.

    Time: PT5M

12. Plate and Serve

    On each plate, arrange a spoonful of caramelized fennel, place a seared scallop on top, add a modest dollop of tomato puree, scatter a few fennel fronds, and finish with a drizzle of saffron cream sauce.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Ingredient Substitutions

• Instead of Scallops: Sea prawns, Firm white fish fillet
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Salt: Kosher salt, sea salt
• Instead of Black Pepper: white pepper
• Instead of Fennel Bulb: Celery root, leek
• Instead of Saffron Threads: Turmeric (for color only)
• Instead of White Wine: Chicken broth + splash of lemon
• Instead of Double Cream: Half‑and‑half, full‑fat coconut milk (non‑dairy)
• Instead of Butter: Olive oil, ghee
• Instead of Shallots: red onion, yellow onion (smaller amount)
• Instead of Garlic: garlic powder (¼ tsp)
• Instead of Tomatoes: canned peeled tomatoes (400 g)
• Instead of Tomato Paste: sun‑dried tomato puree
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Chili Flakes: fresh red chili, minced
• Instead of Vegetable Oil: canola oil, grapeseed oil
• Instead of Sugar: honey (½ tsp)
• Instead of Whole Peppercorns: ground black pepper (¼ tsp)
• Instead of Lemon Juice: lime juice

Equipment Needed

• Sharp Chef's Knife
• Cutting Board
• Large Pot
• Ice Bath Bowl
• Skillet / Frying Pan (10‑inch)
• Saucepan (medium)
• Immersion Blender or Food Processor
• Fine Mesh Sieve
• Vacuum Sealer and Bags (optional)
• Sous‑Vide Precision Cooker (optional)
• Tongs
• Measuring Spoons & Cups

Critical Steps — Do Not Skip

• Sous‑vide scallops at precise low temperature
• Blending and sieving the tomato puree for smoothness
• Reducing the wine with saffron to develop color and aroma
• Searing scallops in a screaming‑hot pan for a perfect crust

Chef Tips from the Video

• Steep saffron in warm wine for a minute before adding to the sauce to release maximum color and flavor.
• Reserve a few fennel fronds for garnish; they add a fresh anise note.
• If you don’t have a vacuum sealer, place scallops in a zip‑top bag, remove air using the water‑displacement method, and seal.

Troubleshooting

Storage

Refrigerator: Store sauce and puree in airtight containers for up to 3 days. Re‑heat gently.

Freezer: Scallops are best fresh; if needed, freeze uncooked, vacuum‑sealed for up to 1 month.

Room temperature: Do not leave plated dish at room temperature for more than 1 hour.

Make-Ahead Tips

• Tomato puree can be made 2 days ahead and stored refrigerated.
• Saffron cream sauce keeps well refrigerated; re‑heat over low heat and whisk before serving.
• Caramelized fennel is best added just before plating to retain crunch.

Frequently Asked Questions