Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Silk & Yuzu-Brown Butter Emulsion

Perfectly caramelized U10 diver scallops resting on a velvety bed of Jerusalem artichoke purée, drizzled with a bright yuzu-infused noisette emulsion and finished with micro-sorrel.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped sunchokes and whole milk with a pinch of salt. Bring to a simmer over medium heat and cook until the sunchokes are fork-tender, approximately 15 minutes.

2. 02

   Drain the sunchokes, reserving the warm milk. Transfer the sunchokes to a high-speed blender. Add 50g of the unsalted butter, the heavy cream, and a small splash of the poaching milk. Blend on high speed until a velvety, perfectly smooth purée forms. Pass through a fine-mesh chinois for an ultra-silky texture, season with salt, and keep warm.

3. 03

   To make the emulsion, melt the remaining 50g of unsalted butter in a small saucepan over medium heat. Swirl constantly until the milk solids turn a deep hazelnut brown and release a toasted, nutty aroma. Immediately remove from heat, let cool for 1 minute, then slowly whisk in the yuzu juice and a pinch of salt to form a warm, bright emulsion.

4. 04

   Ensure the scallops are thoroughly dry by patting them with paper towels. Season both sides generously with fleur de sel. Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it begins to smoke slightly.

5. 05

   Place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Carefully flip the scallops, add a tiny pat of butter to the pan to baste for 30 seconds, then immediately transfer them to a warm plate to rest.

6. 06

   To plate, spoon a generous pool of warm sunchoke silk onto the center of two heated plates. Arrange three seared scallops elegantly on top of the purée. Spoon the warm yuzu-brown butter emulsion around the plate, and garnish with micro-sorrel leaves and a final touch of fleur de sel.