Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Silk & Hazelnut Noisette

A masterclass in texture and balance: caramelized, sweet diver scallops resting on a velvety sunchoke purée, finished with a nutty brown butter vinaigrette and shaved black truffle.

Ingredients

Cooking Instructions

1. 01

   For the sunchoke silk: In a small saucepan, combine the chopped sunchokes and heavy cream with just enough water to barely cover them. Simmer over medium heat for 15 minutes, or until the sunchokes are completely tender.

2. 02

   Transfer the sunchokes and a small splash of the warm cooking liquid to a high-speed blender. Add 30g of the unsalted butter and blend on high until completely smooth, glossy, and velvety. Season with fleur de sel to taste and pass through a fine-mesh chinois. Keep warm.

3. 03

   For the hazelnut noisette: In a small saucepan over medium heat, melt the remaining 50g of butter. Cook, swirling constantly, until the milk solids turn a deep golden brown and release a rich, toasted nutty aroma (about 3-4 minutes). Immediately remove from heat, stir in the chopped hazelnuts and sherry vinegar to halt the cooking, and season with a pinch of salt.

4. 04

   For the scallops: Thoroughly pat the scallops dry with paper towels (moisture is the enemy of a perfect sear). Season both flat sides generously with fleur de sel and a touch of white pepper.

5. 05

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

6. 06

   Flip the scallops and cook for an additional 30 to 45 seconds. The centers should remain warm, translucent, and incredibly tender. Remove immediately from the pan to rest for 1 minute.

7. 07

   To plate: Spoon a generous pool of the warm sunchoke silk onto the center of two heated plates. Arrange four scallops elegantly atop the purée. Drizzle the hazelnut noisette over and around the scallops. Garnish with the shaved black truffle and delicate micro chervil sprigs.