Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Jerusalem Artichoke Purée and Yuzu-Brown Butter Emulsion

A masterclass in texture and balance: perfectly caramelized U10 scallops set over a velvety sunchoke purée, brightened with pickled shimeji mushrooms and a luxurious yuzu-infused brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   For the pickled mushrooms: In a small saucepan, bring the rice vinegar and mirin to a boil. Pour the hot liquid over the trimmed shimeji mushrooms in a heatproof bowl. Let steep at room temperature for 30 minutes to lightly pickle, then drain and set aside.

2. 02

   For the sunchoke purée: Place the chopped Jerusalem artichokes, heavy cream, and 50g of butter in a medium saucepan. Bring to a gentle simmer over medium-low heat. Cover and cook for 15-20 minutes until the sunchokes are completely fork-tender.

3. 03

   Transfer the tender sunchokes and cream into a high-speed blender. Blend on high until completely smooth and velvety. Season to taste with sea salt. Pass the purée through a fine-mesh chinois for an ultra-fine texture. Keep warm.

4. 04

   For the yuzu-brown butter emulsion: In a small light-colored saucepan, melt 80g of butter over medium heat. Swirl constantly until the milk solids turn a deep golden brown and exude a nutty aroma. Immediately remove from heat and pour into a bowl to stop the cooking. Let cool slightly, then slowly whisk in the yuzu juice until beautifully emulsified. Season with a pinch of salt and keep warm.

5. 05

   To prep the scallops: Pat the scallops completely dry using paper towels. This is crucial for achieving a perfect crust. Season only the presentation side of the scallops generously with sea salt.

6. 06

   To sear the scallops: Heat the grapeseed oil in a heavy-bottomed cast-iron or stainless steel skillet over high heat until smoking. Carefully place the scallops in the pan, seasoned side down. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

7. 07

   Flip the scallops, reduce the heat to medium, and add the remaining 20g of butter to the pan. Tilt the skillet and continuously spoon the foaming butter over the scallops for 30 to 45 seconds. Immediately transfer the scallops to a paper-towel-lined plate to drain.

8. 08

   To assemble: Spoon a generous pool of warm sunchoke purée onto the center of four warmed plates. Artfully arrange three scallops on top of the purée. Scatter the pickled shimeji mushrooms around the plate. Spoon the warm yuzu-brown butter emulsion around the purée, and garnish with micro wood sorrel and a final touch of fleur de sel.