Pan-seared Wagyu With Saffron Butter And Scallop Sauté
A luxurious Japanese-French fusion dish featuring perfectly seared A5 Wagyu ribeye paired with tender scallops and finished with a fragrant saffron bu...
2 servings
Japanese-French Fusion Cuisine
🟡Intermediate★★★☆☆
Jun 11, 2025
24 views
Ingredients
🥛
8 tbsp
unsalted butter
chilled and cubed; divide as needed for sauce, scallops, and wagyu
🍎
1 wedge
lemon
for scallops (optional)
🍎
2 tbsp
grapeseed oil
high-heat oil
📦
12 pieces
sea scallops
side muscle removed, thoroughly patted dry
💧
1/4 cup
dry white wine
warmed to 50 °C for saffron infusion
📦
2 steaks
japanese a5 wagyu ribeye
about 6 oz each, 1" thick, trimmed and at room temperature
📦
1 tbsp
shallot
finely minced
📦
1 tbsp
chives
finely sliced for garnish
🥬
to taste
freshly ground black pepper
🥛
1 tbsp
heavy cream
optional, for sauce texture
🌶️
to taste
salt
📦
1 pinch
spanish saffron threads
lightly toasted to release aroma
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Remove japanese a5 wagyu ribeye from refrigerator at least 30 minutes before cooking to ensure even cooking and optimal sear.
Step 2
Pat sea scallops completely dry with paper towels to eliminate surface moisture, then season both sides with salt and freshly ground black pepper for maximum crust development.
Step 3
Toast spanish saffron threads in a small dry skillet over low heat until aromatic, about 30 seconds, then transfer to a small saucepan and pour in the warmed dry white wine (50 °C) to steep for 5 minutes, extracting color and flavor.
Step 4
Add shallot to the saffron-wine mixture and sweat over medium-low heat until translucent and reduced to roughly 2 tbsp, stirring frequently to prevent browning.
Step 5
Stir in heavy cream and bring to a gentle simmer, then remove the pan from heat. Gradually whisk in half of the cubed unsalted butter off the heat until the sauce is glossy and emulsified. Season with a pinch of salt and freshly ground black pepper, then keep the saffron butter sauce warm over very low heat.
Step 6
Heat grapeseed oil in a heavy skillet (cast iron preferred) over medium-high until shimmering and just smoking. Add sea scallops, spacing them evenly, and sear undisturbed for 1.5–2 minutes until a deep golden crust forms.
Step 7
Flip sea scallops, add a knob of unsalted butter, and tilt the pan while spooning the foaming butter over each scallop for 1 minute, cooking until just opaque at the center. Transfer scallops to a warm plate and tent loosely with foil.
Step 8
Return the skillet to high heat, add the remaining grapeseed oil, then place japanese a5 wagyu ribeye in the pan. Sear without moving for 1.5 minutes to develop a rich mahogany crust.
Step 9
Flip the wagyu ribeye, add the remaining cubed unsalted butter, and continuously baste by tilting the pan and spooning melted butter over the steak for another 1.5 minutes, aiming for an internal temperature of 125 °F (52 °C) for medium-rare.
Step 10
Remove japanese a5 wagyu ribeye from the skillet and rest on a cutting board for 5 minutes to allow juices to redistribute.
Step 11
To plate, spoon a streak of saffron butter sauce onto warmed plates. Slice japanese a5 wagyu ribeye against the grain into 1/4" slices and fan over the sauce. Arrange sea scallops alongside and drizzle any residual buttery juices from the resting plate over them.
Step 12
Garnish with chives over both proteins and serve immediately with a lemon wedge for a bright finishing touch.
✨Chef's Tips
- ★Toast the spanish saffron threads before steeping to unlock essential oils and deepen color without bitterness.
- ★Ensure sea scallops are bone-dry before searing and that your skillet is smoking hot to achieve a superior Maillard crust.
- ★When basting the wagyu, keep the butter’s milk solids from burning by maintaining a steady arm motion and reducing heat at the first sign of browning.
- ★Use the back of a spoon to create a precise sauce smear and fan the sliced japanese a5 wagyu ribeye to showcase its marbling and create an elegant presentation.
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