Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Velouté and Smoked Trout Roe

Perfectly caramelized wild-caught U10 scallops set over a silky sunchoke purée, finished with charred Romanesco florets, a luxurious smoked trout roe butter sauce, and fresh chervil.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped sunchokes, chicken stock, and heavy cream. Simmer over medium-low heat until the sunchokes are completely fork-tender, about 15 minutes. Transfer to a high-speed blender, add 20g of cold butter, and process until ultra-smooth. Season with salt, pass through a fine-mesh chinois, and keep warm.

2. 02

   Blanch the Romanesco florets in boiling salted water for 1 minute, then shock immediately in ice water. Drain and pat dry. Right before plating, quickly sauté the florets in a hot pan with 10g of butter until slightly charred but still crisp. Set aside.

3. 03

   To make the emulsion, sweat the minced shallot in 10g of butter in a small saucepan over medium heat until translucent. Pour in the white wine and reduce by half. Turn the heat to low and gradually whisk in 30g of cold butter, one cube at a time, to create a glossy, emulsified beurre blanc. Remove from heat, stir in the smoked trout roe and lemon juice, and keep warm (do not let it boil).

4. 04

   Ensure the scallops are thoroughly dry by patting them with paper towels. Season both sides generously with sea salt and white pepper.

5. 05

   Heat the grapeseed oil in a heavy-bottomed cast-iron skillet over high heat until just beginning to smoke. Carefully place the scallops in the pan. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

6. 06

   Flip the scallops, immediately add the remaining 10g of butter to the skillet, and baste the scallops with the foaming butter for 30 to 45 seconds. Remove the scallops from the pan and let them rest on a warm plate for 1 minute.

7. 07

   To assemble, spoon a generous pool of the warm sunchoke velouté in the center of two warmed shallow bowls. Place three scallops elegantly on the purée. Accent with the charred Romanesco florets and spoon the smoked trout roe emulsion around the dish. Garnish with micro chervil and a delicate sprinkle of Fleur de sel.