Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Sunchoke Purée and Finger Lime Noisette

Ultra-premium caramelized dayboat scallops served over a velvety sunchoke purée, finished with a toasted hazelnut brown butter and bright bursts of finger lime caviar.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the chopped sunchokes, whole milk, and heavy cream. Bring to a gentle simmer over medium heat and cook for 15-20 minutes until the sunchokes are completely fork-tender.

2. 02

   Strain the sunchokes, reserving the cooking liquid. Transfer the sunchokes to a high-speed blender. Add 30g of cold unsalted butter and a splash of the reserved cooking liquid. Blend on high until completely smooth and velvety. Pass through a fine chinois, season with fine sea salt, and keep warm.

3. 03

   To make the noisette, melt the remaining 100g of butter in a small saucepan over medium heat. Swirl constantly as it foams. Once the milk solids turn a deep golden brown and release a nutty aroma, immediately remove from heat. Stir in the chopped hazelnuts and a pinch of salt to halt the cooking process. Set aside in a warm place.

4. 04

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

5. 05

   Heat the grapeseed oil in a heavy-bottomed cast-iron or stainless steel skillet over high heat until it begins to shimmer and barely smoke. Carefully place the scallops in the pan, working clockwise to keep track of cook time.

6. 06

   Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Gently flip the scallops and sear for an additional 30-45 seconds. Immediately transfer to a warm, paper-towel-lined plate to rest for 1 minute.

7. 07

   To plate, spoon a generous pool of warm sunchoke purée into the center of each shallow bowl. Arrange three scallops on top of the purée. Drizzle the warm hazelnut brown butter around the purée, dot the scallops with finger lime pearls, and garnish beautifully with micro red sorrel and a sprinkle of Maldon flaky sea salt.