Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Sunchoke Velouté & Black Garlic Emulsion

Perfectly caramelized U-10 scallops resting on a silky, nutty sunchoke purée, drizzled with a rich black garlic and yuzu emulsion, finished with finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   To make the sunchoke velouté, simmer the chopped sunchokes in the heavy cream and 50ml of water in a small saucepan over medium-low heat until completely tender, about 15 minutes.

2. 02

   Transfer the sunchokes and cooking liquid to a high-speed blender. Blend on high until ultra-smooth. Gradually add the cold cubed butter one piece at a time until fully incorporated and glossy. Season with fine sea salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   For the black garlic emulsion, place the black garlic cloves, yuzu juice, and a pinch of salt in a mini blender. Puree until smooth, then slowly drizzle in the grapeseed oil while blending to create a glossy, emulsified vinaigrette. Transfer to a squeeze bottle.

4. 04

   Remove the tough side muscle from the scallops. Thoroughly pat them dry with paper towels. Season both sides generously with Maldon sea salt just before cooking.

5. 05

   Heat a heavy-bottomed 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 until a deep golden-brown crust forms.

6. 06

   Flip the scallops, cook for another 30 seconds, then immediately transfer to a warm plate lined with a paper towel to rest for 1 minute.

7. 07

   To assemble, spoon a generous pool of sunchoke velouté in the center of two warmed shallow bowls. Arrange three scallops elegantly on top of the purée. Dot the black garlic emulsion around the plate. Garnish the scallops with finger lime pearls and micro chervil. Serve immediately.