Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Silk and Truffle-Hazelnut Emulsion

Perfectly caramelized U10 diver scallops resting on a velvety sunchoke purée, drizzled with a rich hazelnut-brown butter emulsion and finished with shaved fresh black winter truffles.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the sliced sunchokes, heavy cream, and a pinch of salt. Bring to a gentle simmer over medium-low heat, cover, and cook for 15-20 minutes until the sunchokes are completely fork-tender.

2. 02

   Transfer the tender sunchokes and cream to a high-speed blender. Add 30g of cold unsalted butter and blend on high until a completely silk-like purée forms. Pass through a fine chinois (mesh strainer), season with fine sea salt to taste, and keep warm.

3. 03

   For the emulsion, melt 50g of unsalted butter in a small saucepan over medium heat. Cook, swirling constantly, until the milk solids turn a deep golden brown and release a nutty aroma. Immediately remove from heat, stir in the toasted chopped hazelnuts and lemon juice, and set aside in a warm area.

4. 04

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

5. 05

   Heat grapeseed oil in a heavy-bottomed cast-iron skillet over high heat until shimmering and just beginning to smoke. Carefully place scallops in the pan, working in batches if necessary to avoid crowding.

6. 06

   Sear undisturbed for 2 minutes to develop a deep, golden-brown caramelized crust. Flip the scallops, add the remaining 20g of butter to the pan, and spoon the foaming butter over the scallops for 1 minute. Immediately transfer them to a plate lined with paper towels to drain.

7. 07

   To plate, spoon a generous pool of the warm sunchoke purée onto the center of four warmed plates. Arrange three seared scallops on top of the purée. Spoon the hazelnut-brown butter emulsion around and over the scallops. Finely shave the fresh black truffle over the dish, garnish with microgreens, and serve immediately.