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

A masterclass in texture and balance: ultra-caramelized dry-aged scallops paired with a silky sunchoke purée, earthy pickled chanterelles, and a luxurious hazelnut-truffle brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   For the pickled chanterelles: Bring the white wine vinegar, 50ml of water, a pinch of salt, and a pinch of sugar to a boil. Pour over the cleaned chanterelles and set aside to infuse and cool.

2. 02

   For the sunchoke velouté: In a medium saucepan, combine the sliced sunchokes, vegetable stock, and heavy cream. Simmer over medium-low heat until the sunchokes are completely tender, about 15 minutes.

3. 03

   Transfer the sunchokes and liquid to a high-speed blender. Blend on high until completely smooth. Gradually blend in 30g of cold unsalted butter to emulsify. Season with fine sea salt, pass through a fine-mesh chinois, and keep warm.

4. 04

   For the hazelnut-truffle emulsion: Gently melt 50g of butter in a small saucepan over medium heat. Allow it to foam and turn amber-brown (beurre noisette), emitting a nutty aroma. Remove from heat, stir in the crushed hazelnuts and half of the finely shaved black truffle. Keep warm.

5. 05

   Prepare the scallops: Pat the scallops completely dry with paper towels. Season both sides generously with fine sea salt.

6. 06

   Heat the grapeseed oil in a cast-iron skillet over high heat until 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, cook for another 30 seconds, then remove from the pan. The center should remain translucent and medium-rare.

8. 08

   To assemble: Spoon a generous pool of sunchoke velouté onto the center of warm plates. Arrange three scallops on top. Garnish with drained pickled chanterelles and toasted hazelnuts. Drizzle the warm hazelnut-truffle emulsion around the plate. Finish with a shaving of fresh black truffle, a sprinkle of fleur de sel, and micro chervil.