Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Purée and Hazelnut Noisette

U10 Hokkaido scallops, caramelized to caramelized perfection, set atop a silky sunchoke purée, drizzled with a rich hazelnut brown butter emulsion and brightened with quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the rice vinegar, mirin, and a pinch of salt to a gentle simmer. Pour the warm liquid over the trimmed shimeji mushrooms in a sterile glass bowl. Cover and let compress at room temperature for at least 30 minutes to pickle.

2. 02

   Combine sliced sunchokes, heavy cream, and 50g of butter in a saucepan over medium-low heat. Season lightly with salt. Cover and simmer gently for 20 minutes until the sunchokes are completely tender. Transfer to a high-powered blender and process on high speed until completely smooth and velvety. Keep warm.

3. 03

   Melt the remaining 100g of butter in a small saucepan over medium heat, swirling constantly. Cook until the milk solids turn a deep golden brown and release a nutty aroma. Immediately remove from heat, strain through a fine-mesh sieve into a clean bowl, and whisk in the white soy sauce and crushed hazelnuts to create the hazelnut noisette emulsion.

4. 04

   Thoroughly pat the scallops dry with paper towels. Season both flat sides generously with fine sea salt. Heat the grapeseed oil in a heavy cast-iron skillet over high heat until just beginning to smoke.

5. 05

   Add the scallops to the skillet in a clockwise pattern. Sear undisturbed for exactly 2 minutes to form a deep, golden crust. Carefully flip the scallops, add a small pat of butter to the pan, and baste for an additional 45 seconds. Immediately transfer to a warm, paper towel-lined plate to rest for 1 minute.

6. 06

   To plate: Spoon a generous pool of warm sunchoke purée onto the center of four warmed plates. Arrange three seared scallops on top of the purée. Accent with the drained pickled shimeji mushrooms. Spoon the warm hazelnut noisette emulsion around the plate, garnish with micro greens and a sprinkle of Maldon sea salt, and serve immediately.