Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Silk & Yuzu-Noisette

Perfectly caramelized Hokkaido scallops resting on a velvety sunchoke purée, finished with a bright yuzu-infused brown butter emulsion and delicate sea grapes.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a small saucepan, combine the sliced sunchokes, heavy cream, and 30g of butter. Simmer gently over medium-low heat until the sunchokes are completely tender, about 15 minutes.

2. 02

   Blend the Purée: Transfer the cooked sunchokes and cream to a high-speed blender. Blend on high until completely smooth and velvety. Season with fine sea salt to taste, pass through a fine-mesh chinois, and keep warm.

3. 03

   Make the Yuzu-Noisette: In a light-colored saucepan, melt the remaining 100g of butter over medium heat. Cook, swirling constantly, until the milk solids turn golden brown and smell nutty (beurre noisette). Immediately remove from heat and transfer to a bowl to stop the cooking.

4. 04

   Emulsify the Sauce: Whisk the dashi stock, yuzu juice, and light soy sauce into the warm brown butter. Use a hand blender to aerate the sauce until a light, stable foam forms on the surface.

5. 05

   Sear the Scallops: Thoroughly pat the scallops dry with paper towels and season both sides with sea salt. Heat the grapeseed oil in a heavy cast-iron or stainless steel skillet over high heat until smoking.

6. 06

   Achieve the Crust: Place the scallops in the pan. Sear undisturbed for 90 seconds to develop a deep, golden-brown crust. Flip and sear the other side for just 30 seconds. Remove from the pan immediately; the center should remain medium-rare.

7. 07

   Assemble and Plate: Spoon a swoosh of the warm sunchoke silk onto each pre-warmed plate. Arrange three scallops atop the purée. Spoon the frothy yuzu-noisette emulsion around the plate. Garnish with finger lime pearls and sea grapes before serving immediately.