Scallop Puff Pastries, Saffron Cream & Preserved Lemon
Immerse yourself in the refined world of French gastronomy with these Scallop Puff Pastries with saffron cream and preserved lemon. This sophisticated starter combines the pearly sweetness of scallops with the richness of an infused saffron cream, enhanced by the subtle tang of preserved lemon. The leek fondue adds a melting, sweet note, perfect for balancing the whole. Create crispy puff pastry bases, prepare a fragrant saffron cream, and master the searing of scallops for a pearly interior and a golden crust. The assembly, simple but precise, will allow you to create a plate worthy of the finest restaurants. This recipe, although of medium level, requires a little care and attention, especially for infusing the saffron and cooking the scallops. The result is worth it: an explosion of sunny marine flavors that will amaze your guests. Serve immediately, accompanied by a Burgundy white wine or a brut Champagne. This recipe is perfect for celebrations and special occasions.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C (356°F). Unroll the pastry and cut out 6 squares using a cutter or knife. Lightly prick the center of each square with a fork, leaving a 1 cm border. Optionally brush with diluted egg yolk. Bake for about 15 minutes until golden and crisp. Let cool.
- 2
Infuse the saffron in the cold cream for 10 minutes. Gently bring to a simmer in a small saucepan, without boiling. Season with salt and white pepper. Let cool slightly.
- 3
Gently mix the leek fondue (well-drained) with half of the saffron cream. Taste and adjust seasoning. Distribute this mixture onto the center of each warm pastry base, forming a slight hollow.
- 4
Pat the scallops thoroughly dry with paper towels. In a very hot pan, melt the butter or heat the oil. Place the scallops without touching. Sear for 40 seconds to 1 minute per side until a golden crust forms, the interior should remain pearly. Season with salt and pepper at the end of cooking.
- 5
Place one warm scallop on each leek mound. Lightly drizzle with the remaining saffron cream. Sprinkle with diced preserved lemon and fresh dill. Add some lemon zest and a flake of sea salt on each scallop. Serve immediately.
- Pricking the pastry: Essential to avoid a bubble in the center that would prevent proper filling.
- Infusing the saffron: A key step to release all its aroma and golden color. Don't skip it.
- Drying the scallops: The secret to a beautiful caramelization. A wet scallop will boil and toughen.
- Preserved lemon: Use sparingly. Its flavor is intense and salty. Prefer small dice rather than a puree.
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