Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Purée, Pickled Chanterelles, and Hazelnut-Truffle Beurre Noisette

An exquisite harmony of sweet coastal scallops, earthy caramelized sunchokes, and a rich, nutty hazelnut-truffle brown butter emulsion. A true masterclass in texture and refined flavor.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled chanterelles: In a small saucepan, bring the white balsamic vinegar, 50ml water, 10g sugar, and a pinch of salt to a gentle simmer. Pour the hot liquid over the cleaned chanterelle mushrooms in a heatproof bowl. Let steep and cool to room temperature.

2. 02

   Make the sunchoke purée: In a medium saucepan, combine the chopped sunchokes, heavy cream, 100ml water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the sunchokes are completely tender. Transfer to a high-speed blender with 30g of unsalted butter and process until silken and smooth. Season to taste with sea salt and keep warm.

3. 03

   Craft the hazelnut-truffle beurre noisette: Melt 60g of unsalted butter in a light-colored saucepan over medium heat. Swirl constantly as the butter foams and begins to crackle. Once the crackling stops and golden-brown specks appear at the bottom, releasing a nutty aroma (about 3-4 minutes), immediately remove from heat. Stir in the crushed hazelnuts, a squeeze of fresh lemon juice, and the black truffle paste (if using). Keep warm.

4. 04

   Sear the scallops: Pat the scallops completely dry with paper towels and season both sides generously with sea salt. Heat a heavy cast-iron skillet over high heat until smoking. Add the grapeseed oil, then carefully place the scallops in the pan. Sear undisturbed for exactly 2 minutes to develop a deep, golden-caramelized crust.

5. 05

   Baste the scallops: Flip the scallops, immediately add the remaining 25g of butter to the pan along with a sprig of thyme (optional). Spoon the foaming butter over the scallops for 30 seconds. Transfer scallops immediately to a warm plate lined with a paper towel to rest.

6. 06

   Assemble the plate: Spoon a generous pool of warm sunchoke purée onto the center of two heated plates. Arrange three scallops elegantly on top of the purée. Scatter the pickled chanterelles around the plate. Spoon the hazelnut-truffle brown butter over and around the scallops. Shave fresh black truffle over the dish and garnish with micro red shiso and a sprinkle of fleur de sel. Serve immediately.