Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Purée and Brown Butter Foam

A masterclass in texture and flavor: sweet, caramelized Hokkaido scallops resting on a silky, earthy sunchoke purée, elevated by an airy dashi-brown butter foam and freshly shaved black truffle.

Ingredients

Cooking Instructions

1. 01

   To make the sunchoke purée, combine diced sunchokes, heavy cream, and whole milk in a small saucepan. Simmer gently over medium-low heat for 15-20 minutes until completely tender.

2. 02

   Transfer the tender sunchokes and liquid to a high-speed blender. Add 15g of cold butter, blend on high until velvety smooth, and season with kosher salt. Pass through a fine-mesh chinois and keep warm.

3. 03

   For the brown butter foam, melt 30g of butter in a saucepan over medium heat until the milk solids turn golden brown and release a nutty aroma. Immediately transfer to a cool bowl to stop the cooking process.

4. 04

   In a tall, narrow beaker, combine the warm dashi stock, the prepared brown butter, and the soy lecithin. Submerge an immersion blender just below the surface to incorporate air, creating a stable, light foam. Keep warm.

5. 05

   Pat the scallops completely dry with paper towels. Season both sides generously with kosher salt just before cooking.

6. 06

   Heat a heavy cast iron pan over high heat until smoking. Add grapeseed oil, then gently sear the scallops undisturbed for 2 minutes to form a deep, golden-brown crust.

7. 07

   Flip the scallops, immediately add 1 tablespoon of cold butter and the thyme sprigs to the pan. Tilt the pan and spoon the foaming butter over the scallops for 30-45 seconds. Transfer to a paper-towel-lined plate to rest.

8. 08

   To plate, spoon a pool of sunchoke purée onto the center of two warmed plates. Place three scallops on top. aerate the brown butter foam once more and spoon the light froth around the dish. Finish with freshly shaved black truffle and a sprinkle of Fleur de sel.