Capesante con Topinambur e...Capesante con Topinambur e Nduja

Perfectly caramelized U-10 sea scallops resting on a velvety sunchoke purée, drizzled with a spicy Calabrian 'nduja vinaigrette and finished with crispy guanciale.

Ingredients

Cooking Instructions

1. 01

   In a cold skillet, add the diced guanciale. Render over medium-low heat until golden brown and crispy. Drain the guanciale on paper towels, reserving the rendered fat in a small bowl.

2. 02

   In a medium saucepan, combine the chopped sunchokes, heavy cream, and enough water to just submerge the sunchokes. Season with a pinch of salt. Simmer over medium heat for 15-20 minutes until fork-tender.

3. 03

   Transfer the tender sunchokes and a splash of the cooking liquid to a high-speed blender. Add 50g of cold butter and blend on high until emulsified and velvety smooth. Season with white pepper and salt to taste, pass through a fine-mesh chinois, and keep warm.

4. 04

   To prepare the vinaigrette, gently heat the 'nduja paste in a small saucepan with the extra virgin olive oil and 1 tablespoon of the reserved guanciale fat until the 'nduja melts. Whisk in the white balsamic vinegar until emulsified. Keep warm on low heat.

5. 05

   Pat the scallops thoroughly dry with paper towels and season both sides generously with sea salt. Heat a heavy cast-iron skillet over high heat until smoking, then add 1 tablespoon of high-smoke-point oil.

6. 06

   Sear the scallops without moving them for 2 minutes to achieve a deep golden crust. Add the remaining 25g of butter to the pan, flip the scallops, and baste with the foaming butter for exactly 1 minute. Immediately transfer to a warm plate.

7. 07

   To plate, spoon a generous pool of sunchoke purée in the center of four warmed shallow bowls. Arrange three scallops atop the purée. Drizzle the warm 'nduja vinaigrette around the purée, scatter crispy guanciale on top, and garnish with micro basil and Maldon sea salt.