Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Silk, Dashi-Vermouth Emulsion, and Royal Osetra Caviar

Caramelized dry-pack Hokkaido scallops presented over an ultra-refined sunchoke purée, bathed in a sea-scented dashi and dry vermouth emulsion, and crowned with saline bursts of Royal Osetra caviar and tender sea succulents.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a heavy saucepan, submerge sliced sunchokes in the milk and cream with a pinch of fine sea salt. Simmer gently over medium-low heat for 18–20 minutes until completely tender. Strain, reserving the cooking liquid. Transfer hot sunchokes to a high-speed blender with 30g of cold butter and a splash of cooking liquid. Blend on high until exceptionally glossy and silky. Pass through a fine chinois and keep warm in a water bath.

2. 02

   Craft the Dashi-Vermouth Emulsion: In a small copper saucier, sweat the minced shallot in 10g of butter over low heat until translucent without coloring. Pour in the vermouth and reduce by two-thirds. Add the dashi and reduce by half. Reduce heat to the lowest setting and vigorously whisk in 80g of cold cubed cultured butter, one piece at a time, to create a velvety emulsion. Season with a whisper of white pepper, strain through a chinois, and froth with an immersion blender just before plating.

3. 03

   Prep Scallops: Thoroughly pat the scallops dry with lint-free paper towels. Let temper at room temperature for 10 minutes. Lightly score one side of each scallop in a fine crosshatch pattern (1mm deep) to promote even caramelization and prevent curling.

4. 04

   Sear the Scallops: Heat grapeseed oil in a heavy stainless steel or cast-iron skillet over high heat until just beginning to smoke. Season scallops immediately with fine salt and place scored-side down with ample space between each. Sear undisturbed for 90 seconds until a deep, amber-golden crust forms. Add remaining 30g of butter to the pan, flip scallops, remove from direct heat, and baste with foaming butter for 30 seconds. The interior should remain translucent and barely warmed.

5. 05

   Assembly: Spoon a smooth quenelle or swoosh of warm sunchoke silk onto the base of four warm, shallow ceramic bowls. Arrange three seared scallops around the puree. Aerate the warm dashi beurre blanc with a handheld frother and spoon the airy foam around the scallops. Crown each scallop with a precise quenelle of Royal Osetra caviar and garnish with blanched sea purslane sprigs. Finish with a delicate touch of fleur de sel.