Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Purée and Truffle-Yuzu Vinaigrette

Perfectly caramelized U-10 diver scallops served over a velvety, nutty sunchoke purée, elevated by a luxurious black truffle-yuzu vinaigrette and warm hazelnut brown butter.

Ingredients

Cooking Instructions

1. 01

   To make the sunchoke purée, combine sliced sunchokes, heavy cream, 20g of butter, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium-low heat, cover, and cook for 15 minutes or until sunchokes are completely fork-tender.

2. 02

   Transfer the tender sunchokes and cooking cream to a high-speed blender. Blend on high until completely smooth and velvety. Taste and adjust seasoning with white pepper. Pass through a fine-mesh chinois sieve back into a clean pot; keep warm over low heat.

3. 03

   For the truffle-yuzu vinaigrette, whisk together the yuzu juice, black truffle paste, and 45ml of grapeseed oil in a small bowl until fully emulsified. Season lightly with salt and set aside.

4. 04

   Prepare the hazelnut brown butter (beurre noisette) by melting 80g of butter in a small saucepan over medium heat. Swirl constantly until the milk solids turn a golden-amber color and emit a nutty aroma. Immediately stir in the chopped hazelnuts, remove from heat, and season with a pinch of salt.

5. 05

   Pat the scallops thoroughly dry with paper towels; moisture is the enemy of a good sear. Season both sides generously with fleur de sel.

6. 06

   Heat the remaining 15ml of grapeseed oil in a heavy cast-iron or stainless steel skillet over high heat until just smoking. Add the scallops, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

7. 07

   Flip the scallops, then immediately add the remaining 20g of butter and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the frothing butter over the scallops (arroser method) for 45 seconds. Remove scallops from the pan and drain briefly on a paper towel-lined plate.

8. 08

   To plate, spoon a generous pool of warm sunchoke purée onto the center of four warmed plates. Arrange three scallops atop the purée. Drizzle the warm hazelnut brown butter around the purée, dot with the truffle-yuzu vinaigrette, and garnish with micro sorrel.