Coquilles Saint-Jacques à la...Coquilles Saint-Jacques à la Truffe et Émulsion de Champagne

Pan-seared U-10 diver scallops served atop a velvety celeriac puree, accompanied by braised baby endive and finished with a rich Périgord black truffle Champagne emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the celeriac velvet: In a heavy saucepan, combine diced celeriac, milk, and 50ml of cream with a pinch of salt. Simmer over medium heat until celeriac is completely tender, about 15-18 minutes. Drain, reserving the liquid.

2. 02

   Transfer hot celeriac to a high-speed blender. Blend until ultra-smooth, gradually incorporating 50g of cold butter and a splash of cooking liquid. Pass through a fine tamis sieve, season with white pepper, and keep warm.

3. 03

   Braise the endives: Heat 20g butter in a saute pan over low heat. Place halved endives cut-side down, season with sea salt, cover with a parchment cartouche, and braise gently for 12 minutes until caramelised and tender.

4. 04

   Make the Champagne emulsion: In a small saucepan, combine minced shallots and Champagne. Reduce over medium heat until about 2 tablespoons of liquid remain. Lower heat to minimum and gradually whisk in the remaining 80g of cold butter to emulsify. Strain out shallots, stir in 100ml warm cream and shaved black truffles, and aerate using an immersion blender until frothy.

5. 05

   Sear the scallops: Pat scallops thoroughly dry with paper towels and season liberally with fine sea salt. Heat clarified butter in a cast-iron or stainless steel skillet over high heat until smoking. Add scallops and sear undisturbed for 90 seconds until a golden crust forms. Flip and baste with a touch of butter for 30-45 seconds. Immediately transfer to a warm paper towel-lined plate.

6. 06

   Assembly: Spoon a warm swoop of celeriac velvet onto each heated plate. Place two halves of braised endive alongside. Arrange three seared scallops across the purée. Spoon the frothy black truffle Champagne emulsion generously around the scallops and garnish with micro chervil and a touch of Fleur de Sel.