Seared scallops on saffroned coral bisque topped with Parmesan crisp

Saffroned coral bisque

Can be made ahead and reheated before serving.

16 fresh scallops

16 fresh scallop coral

20g butter

1 medium leek, white part only chopped finely

1 pinch of saffron

50ml dry white wine

200ml water

Zest of one lemon

Lemon juice to taste

Wash the scallops and separate the coral from it.

Melt butter in a pan, add in the leek and saffron and fry for 2 to 3 minutes. Add in the coral and cook for a further 2 minutes. Add in wine, simmer for 3 minutes.

Incorporate water, lemon zest, lemon juice, salt & pepper and simmer covered for 15 to 20 minutes.

Blend with immersion blender until smooth and pass through a sieve. Add in crème fraiche if it suits your taste.

Sear your scallops:

Pan them dry with paper towels, dust with plain flour and salt, pepper, and cook on medium heat 2 minutes on each side without moving them.

Parmesan tuile:

Arrange finely grated parmesan in a circle on a tray lined with parchment paper, and cook in oven at 200°C for 3 minutes.

Dress the plate : add in about 50ml of bisque to a shallow bowl, top with 4 scallops per plate, and place parmesan tuile on top