Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Smoked Sunchoke Silk & Yuzu-Caviar Beurre Blanc

Perfectly caramelized U-10 dry-pack scallops resting on a velvety, applewood-smoked sunchoke purée, finished with a bright yuzu beurre blanc and pristine white sturgeon caviar.

Ingredients

Cooking Instructions

1. 01

   Place the chopped sunchokes in a medium saucepan, cover with cold salted water, and bring to a boil. Simmer for 15-20 minutes until completely fork-tender. Drain thoroughly.

2. 02

   Transfer the hot sunchokes to a blender. Add the heavy cream, 50g of the chilled unsalted butter, and a pinch of salt. Blend on high speed until a silk-like, glossy purée is achieved. If using a smoking gun, trap applewood smoke in the blender container for 2 minutes to infuse the purée with subtle smokiness. Keep warm.

3. 03

   In a small saucepan, combine the minced shallot, dry white wine, and yuzu juice. Bring to a simmer over medium heat and reduce the liquid until only about 1 tablespoon remains (au sec).

4. 04

   Reduce the heat to ultra-low. Whisk in the remaining 150g of cold, cubed butter, one cube at a time, to create a stable, creamy emulsion. Strain the sauce through a fine-mesh chinois to remove the shallots. Keep the emulsion warm (not hot, or it will break). Just before plating, gently fold in the caviar.

5. 05

   Thoroughly pat the scallops dry with paper towels. Season both sides generously with fleur de sel and a touch of white pepper.

6. 06

   Heat a heavy cast-iron skillet over high heat until smoking. Add the clarified butter. Carefully place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

7. 07

   Flip the scallops and sear the second side for exactly 30 seconds while basting with the residual hot oil. Immediately transfer the scallops to a warm plate lined with paper towels to rest for 1 minute.

8. 08

   To assemble, spoon a generous pool of smoked sunchoke silk onto the center of four warmed plates. Place three seared scallops on top of the purée. Spoon the warm yuzu-caviar beurre blanc around the scallops, allowing the caviar to pool elegantly. Garnish with delicate bronze fennel fronds and serve immediately.