Scallops and Saffron!

It's been a while since my last post! I was kept busy attending workshops during the research chef conference in Phoenix, AZ. I'm back now though, with plenty of ideas sparked from the conference.

First creation, seared scallops with saffron cream. Those 2 key ingredients are really the base for this dish, and everything else is only complementary. Saffron tastes incredible with almost any seafood. Unfortunately, it's quite expensive, $9 Canadian per gram in grocery stores. Regardless, its price is well worth it. Scalded the saffron with table cream for about 30 minutes, VERY low heat. Added some carrageenan into the cream to make it behave as if it was 35% cream. Parsley puree is made with blanched parsley and thickened with carrageenan as well. I could use xanthan as a thickener, but I'm not a fan of xanthan gum for this dish. Its mouthfeel is too clingy for the puree. I wanted the puree to be tasted, and then disappear, not linger. Added a twist to the puree by putting in some grill flavour. Complements are roasted peppers and sauteed asparagus. OH, and of course, extra virgin olive oil.