Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Purée and Truffled Hazelnut Noisette

An exquisite coastal masterpiece featuring caramelized U-10 dry-packed scallops over a velvety sunchoke purée, finished with a complex toasted hazelnut brown butter and crisp sea beans.

Ingredients

Cooking Instructions

1. 01

   To make the sunchoke purée, combine the chopped sunchokes, heavy cream, milk, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium-low heat. Cover and cook for 15 minutes until the sunchokes are completely tender.

2. 02

   Transfer the sunchoke mixture to a high-speed blender, add 15 grams of unsalted butter, and blend on high until micro-smooth. Pass the purée through a fine-mesh chinois into a clean saucepan. Season with salt to taste and keep warm over low heat.

3. 03

   To prepare the hazelnut noisette, melt 50 grams of butter in a light-colored saucepan over medium heat. Whisk continuously as the butter foams. As the milk solids turn a deep golden brown and release a toasted, nutty aroma (about 3-4 minutes), immediately remove from heat. Stir in the crushed hazelnuts, lemon juice, and white truffle oil. Set aside in a warm place.

4. 04

   Blanch the samphire in boiling, unsalted water for 30 seconds, then immediately shock in ice water to lock in the vibrant green color. Drain thoroughly, dry on paper towels, and toss gently with a drop of olive oil.

5. 05

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

6. 06

   Heat a heavy cast-iron skillet over high heat until wisps of smoke appear. Pour in the grapeseed oil, then carefully place the scallops in the pan working clockwise. Sear undisturbed for 2 minutes to develop a deep, golden-brown caramelized crust.

7. 07

   Flip the scallops. Immediately add the remaining 10 grams of butter, thyme sprig, and smashed garlic to the pan. Tilt the pan and continuously baste the tops of the scallops with the foaming butter for exactly 1 minute. Immediately transfer scallops to a paper-towel-lined plate to rest for 1 minute.

8. 08

   To assemble, spoon a generous pool of the warm sunchoke purée onto the center of two warmed plates. Artfully arrange three scallops on top of the purée. Drizzle the warm hazelnut noisette around the plate. Garnish elegantly with the blanched samphire and a sprinkle of Fleur de sel on the scallops.