Noix de Saint-Jacques Rôties,...Noix de Saint-Jacques Rôties, Mousseline de Topinambour et Émulsion Noisette-Truffe

Pan-seared diver scallops paired with a velvety sunchoke mousseline, elevated by a hazelnut brown butter emulsion and shaved Périgord black truffle.

Ingredients

Cooking Instructions

1. 01

   Place the diced sunchokes in a heavy-bottomed saucepan with the whole milk, 50ml of cream, and a pinch of fine sea salt. Simmer gently over medium-low heat until completely fork-tender, about 18–20 minutes. Strain, reserving the cooking liquid.

2. 02

   Transfer hot sunchokes to a high-speed blender with 40g of cold diced butter. Puree on high speed until gossamer-smooth, adding reserved cooking liquid a tablespoon at a time as needed. Season with fine sea salt, pass through a fine-mesh tamis, and keep warm in a water bath.

3. 03

   For the emulsion: In a small saucepan, sweat the minced shallot in 10g of butter over low heat until translucent. Deglaze with vermouth and reduce by two-thirds. Add the poultry stock and reduce by half. Stir in remaining 100ml cream and bring to a bare simmer.

4. 04

   In a separate pan, melt 50g of butter over medium heat until foamy and lightly browned with a nutty aroma (beurre noisette). Immediately strain through a fine sieve into the reduced cream base. Season with salt and white pepper. Keep warm at 60°C.

5. 05

   Thoroughly pat the scallops dry with paper towels. Lightly score a crosshatch pattern on one side of each scallop (1mm deep). Season both sides with fine sea salt.

6. 06

   Heat grapeseed oil in a heavy stainless-steel or carbon steel skillet over high heat until just smoking. Add scallops scored-side down without crowding. Sear undisturbed for 90 seconds until a deep, caramelized golden crust forms.

7. 07

   Flip the scallops, immediately add remaining 20g butter to the pan, and baste (arrosé) the tops with foaming butter for 30–45 seconds until translucent in the center. Remove immediately to a warm, paper-towel-lined plate.

8. 08

   Froth the warm noisette emulsion using an immersion blender held at an angle to create a light, velvety foam.

9. 09

   To plate: Spoon a generous quenelle or swoosh of sunchoke mousseline onto four warm shallow bowls. Rest three seared scallops atop the puree. Spoon the airy emulsion around the perimeter, sprinkle with crushed hazelnuts, garnish with micro chervil, and shave fresh black truffle generously over each scallop. Finish with Fleur de sel.