Pan-Seared Scallops with Sunchoke...Pan-Seared Scallops with Sunchoke Purée and Brown Butter Dashi

Pan-seared dry-packed U10 sea scallops served over a velvety sunchoke purée, finished with a rich brown butter-infused dashi broth and a crisp hazelnut-chive gremolata.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Purée: In a small saucepan, combine the chopped sunchokes, heavy cream, and milk. Simmer gently over medium-low heat until the sunchokes are completely fork-tender, about 15 minutes. Strain, reserving the warm poaching liquid. Transfer the sunchokes to a high-speed blender, add 15g of cold unsalted butter, and blend on high until ultra-smooth, adding small splashes of the poaching liquid if needed to achieve a velvety texture. Season with kosher salt and pass through a fine-mesh chinois. Keep warm.

2. 02

   Make the Brown Butter Dashi: In a small light-colored pan, melt 30g of unsalted butter over medium heat. Swirl constantly until the milk solids turn golden amber and emit a nutty aroma. Immediately remove from heat. In another small saucepan, bring the dashi stock to a gentle simmer, then vigorously whisk in the brown butter, white soy sauce, and yuzu juice to create a temporary emulsion. Keep warm over very low heat.

3. 03

   Craft the Gremolata: In a small bowl, mix the finely chopped toasted hazelnuts, minced chives, lemon zest, and cold-pressed olive oil. Set aside.

4. 04

   Prep the Scallops: Thoroughly pat the scallops dry with paper towels. Season both sides generously with flaky sea salt only right before they touch the pan.

5. 05

   Sear the Scallops: Heat the grapeseed oil in a cast-iron skillet over high heat until it just begins to smoke. Place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes to build a deep, golden-brown caramelized crust. Flip the scallops, immediately add the remaining 20g of butter, thyme, and the smashed garlic to the pan. Baste the scallops continuously with the foaming butter for 45 seconds to 1 minute. Immediately transfer to a warm, paper-towel-lined plate to rest for 1 minute.

6. 06

   Assemble and Serve: Spoon a smooth pool of the warm sunchoke purée in the center of two shallow, warm bowls. Place three seared scallops on top of the purée in each bowl. Gently ladle the warm brown butter dashi broth around the sunchoke purée. Garnish the crown of each scallop with a pinch of the hazelnut gremolata, and finish with a few flakes of Maldon sea salt.