Pan-seared scallops with saffron beurre blanc

Beurre blanc

In a small saucepan, bring Favuzzi Champagne vinegar, wine, saffron and shallot to a boil. Reduce over medium heat until the liquid has almost completely evaporated.

Over low heat, add a few cubes of butter, stirring continuously with a whisk. When the butter is incorporated, add more butter cubes, continuing to stir until the butter is completely incorporated. Set aside over very low heat.

Leeks and scallops

Heat half the butter in a large skillet over medium heat. Add leeks, season and cook without browning, stirring occasionally, for 3 to 4 minutes. 

Meanwhile, pat scallops dry with paper towel and season. 

Heat a drizzle of Favuzzi Delicate Extra virgin olive oil and the remaining butter in a skillet over medium-high heat. When the butter is foaming, place the scallops in the pan and sear for 1 ½ minutes, until golden brown. Turn off the heat, turn the scallops over and let them rest for 1 minute.

Pour the beurre blanc into the centre of the plates or into the shells, scatter the leek pieces and place the scallops on top. Garnish with sorrel and Favuzzi Fennel pollen, to taste, and serve immediately.