Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Purée and Finger Lime Caviar

Pristine caramelized diver scallops served over a silky, velvety sunchoke purée, finished with a hazelnut brown butter reduction and vibrant pops of finger lime.

Ingredients

Cooking Instructions

1. 01

   To make the purée, place the chopped sunchokes, heavy cream, and a pinch of salt in a small saucepan over medium heat. Bring to a simmer, cover, and cook for 15 minutes or until the sunchokes are completely tender.

2. 02

   Transfer the hot sunchoke mixture to a high-speed blender. Add 25g of the unsalted butter and blend on high until completely smooth and velvety. Pass through a fine-mesh chinois, season with white pepper to taste, and keep warm.

3. 03

   For the hazelnut brown butter, melt the remaining 50g of butter in a small saucepan over medium heat. Swirl constantly until the butter foams, turns a deep golden brown, and smells intensely nutty (about 3-4 minutes). Immediately remove from heat, stir in the chopped hazelnuts, and transfer to a heatproof bowl to stop the cooking process.

4. 04

   Thoroughly pat the scallops dry with paper towels. Season both sides generously with Maldon sea salt.

5. 05

   Heat the grapeseed oil in a heavy-bottomed cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

6. 06

   Flip the scallops and sear the other side for just 30 to 45 seconds, basting with a tiny dab of butter if desired. The center should remain medium-rare and translucent. Transfer to a paper-towel-lined plate to rest for 1 minute.

7. 07

   To plate, spoon a generous pool of warm sunchoke purée onto the center of two warmed plates. Arrange three scallops elegantly on top of the purée. Spoon the warm hazelnut brown butter around the plate, then top each scallop with finger lime vesicles and micro chervil.