Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Sunchoke Velouté and Black Truffle Vinaigrette

Perfectly caramelized U-10 scallops nestled over a silky, earthy sunchoke purée, drizzled with a decadent hazelnut-infused black truffle vinaigrette.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   Transfer the sunchoke mixture to a high-speed blender. Add 20g of the unsalted butter and blend on high for 2 minutes until completely smooth. Season with fine sea salt to taste. Pass through a fine-mesh chinois for an ultra-silky texture, then keep warm.

3. 03

   In a small bowl, whisk together the black truffle paste, Sherry vinegar, and extra virgin olive oil. Fold in the toasted, chopped hazelnuts. Season with a pinch of salt and set this vinaigrette aside at room temperature.

4. 04

   Thoroughly pat the scallops dry with paper towels. This is crucial for achieving a perfect golden crust. Season both sides generously with fine sea salt just before cooking.

5. 05

   Heat the grapeseed oil in a heavy-bottomed stainless steel or cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, leaving ample space between them.

6. 06

   Sear the scallops without moving them for 2 minutes to form a deep, golden-brown crust. Flip the scallops, immediately add the remaining 30g of butter to the pan, and tilt the skillet to continuously baste the scallops with the foaming butter for 1 minute.

7. 07

   Remove the scallops from the pan and let them rest on a warm plate for 1 minute.

8. 08

   To plate, spoon a generous pool of warm sunchoke velouté onto the center of two heated shallow bowls. Arrange three seared scallops on top of the purée. Spoon the hazelnut-truffle vinaigrette elegantly around the plate. Garnish with Maldon flaky salt and micro chervil before serving immediately.