Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Purée and Blood Orange Gastrique

Perfectly caramelized wild U-10 diver scallops served over a velvety sunchoke purée, drizzled with a vibrant blood orange reduction and finished with toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   For the sunchoke purée: In a medium saucepan, combine the sliced sunchokes, heavy cream, and 25g of unsalted butter. Simmer over medium-low heat for 15-20 minutes until the sunchokes are completely tender. Transfer to a high-speed blender and process until ultra-smooth. Season with fine sea salt and pass through a fine-mesh chinois. Keep warm.

2. 02

   For the blood orange gastrique: In a small saucepan, combine the sugar and champagne vinegar over medium heat. Cook until the sugar dissolves and begins to caramelize into a light golden amber. Immediately pour in the blood orange juice and simmer until reduced by two-thirds, reaching a syrupy consistency. Set aside.

3. 03

   Prepare the scallops: Pat the scallops completely dry with paper towels. Season both sides generously with fine sea salt just before cooking.

4. 04

   Sear the scallops: Heat the grapeseed oil in a heavy-bottomed cast-iron or stainless steel skillet over high heat until smoking. Add the scallops, leaving space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

5. 05

   Baste the scallops: Flip the scallops, add the remaining 50g of butter to the pan, and let it foam. Spoon the foaming butter over the scallops for 1 minute. Transfer scallops to a warm plate lined with paper towels to rest for 1 minute.

6. 06

   To assemble: Spoon a generous pool of sunchoke purée onto the center of two warmed plates. Arrange three scallops atop the purée. Drizzle the blood orange gastrique artfully around the plate. Garnish with crushed toasted hazelnuts, microgreens, and a sprinkle of Maldon sea salt.