Name: Saffron-Infused Atlantic Scallop Crudo with Burnt Leek Ash, Fermented Green Strawberry Vinaigrette, and Crispy Veal Sweetbread Crumble
Prep time: 20 min
Cook time: 30 min
Total time: 48 h 50 min
Yield: 4 servings
Cuisine: Modern Fine Dining
Ingredients: 12 U-10 dry-packed Atlantic sea scallops (approx. 600g / 1.3 lbs), muscle removed; 0.5g (1 pinch) high-quality Persian saffron threads; 60ml (4 tbsp) neutral grapeseed oil; 100g (3.5 oz) green (unripe) strawberries, sliced into 2mm rounds; 2g (approx. 1/2 tsp) fine sea salt (for 2% lacto-fermentation); 30ml (2 tbsp) extra-virgin olive oil; 150g (5.3 oz) fresh veal sweetbreads; 250ml (1 cup) whole milk; 200g (7 oz) dark green leek tops, thoroughly washed and dried; 50g (1.7 oz) unsalted high-fat European butter; 10ml (2 tsp) fresh lemon juice; Maldon sea salt for finishing

Magic Sous

Saffron-Infused Atlantic Scallop Crudo with Burnt Leek Ash, Fermented Green Strawberry Vinaigrette, and Crispy Veal Sweetbread Crumble — Magic Sous