Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Sunchoke Purée and Black Garlic Emulsion

Perfectly caramelized dry-packed sea scallops resting on a silky, earth-sweet sunchoke purée, drizzled with a rich black garlic and brown butter emulsion, finished with bright finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped sunchokes, heavy cream, and 50g of butter. Simmer over medium-low heat until the sunchokes are completely tender, about 20 minutes.

2. 02

   Transfer the sunchoke mixture to a high-speed blender. Blend until completely smooth and velvety. Season with fine sea salt to taste, pass through a fine-mesh chinois, and keep warm.

3. 03

   To make the emulsion, blend the black garlic cloves with the warm dashi until smooth. Transfer to a small saucepan and bring to a gentle simmer. Slowly whisk in 60g of cold, cubed butter one piece at a time to create a glossy, stable emulsion. Stir in the white soy sauce and set aside in a warm place.

4. 04

   Thoroughly pat the scallops dry with paper towels. Season both sides generously with sea salt just before cooking.

5. 05

   Heat the grapeseed oil in a cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan. Sear undisturbed for 2 minutes to form a deep, golden-brown crust.

6. 06

   Flip the scallops, reduce the heat to medium, and immediately add the remaining 15g of butter and thyme sprigs to the pan. Tilt the pan and spoon the foaming, melted butter over the scallops for 1 minute.

7. 07

   Transfer the scallops to a warm plate lined with paper towels to drain and rest for 1 minute.

8. 08

   To plate, spoon a generous pool of sunchoke purée in the center of two warm shallow bowls. Place three scallops on top of the purée. Drizzle the black garlic emulsion around the plate. Garnish the top of each scallop with finger lime pearls, a pinch of Fleur de sel, and micro sea greens.