Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Sunchoke Silk and Brown Butter Dashi

Pristine U10 dry-packed sea scallops seared to caramelized perfection, served atop a velvety sunchoke purée, and finished with a rich, frothy brown butter dashi emulsion and popping finger lime pearls.

Ingredients

Cooking Instructions

1. 01

   Combine the sliced sunchokes, heavy cream, and a pinch of salt in a small saucepan. Bring to a gentle simmer over medium-low heat. Cover and cook for 15 minutes, or until the sunchokes are completely fork-tender.

2. 02

   Transfer the warm sunchokes and cream into a high-speed blender. Add 50g of unsalted butter and blend on high speed until an ultra-smooth, silk-like purée forms. Pass the purée through a fine-mesh chinois to remove any fibers. Cover and keep warm.

3. 03

   In a clean small saucepan, melt the remaining 50g of butter over medium heat. Cook, swirling constantly, until the milk solids turn a deep golden brown and exude a nutty aroma. Immediately whisk in the kombu dashi, mirin, and white soy sauce to stop the cooking process. Using a hand-held milk frother or immersion blender, aerate the mixture until a delicate, stable froth forms. Keep warm.

4. 04

   Thoroughly pat the scallops dry using paper towels. Moisture is the enemy of a perfect crust. Season only the flat sides generously with fine sea salt just before cooking.

5. 05

   Heat the grapeseed oil in a heavy-bottomed cast-iron skillet over high heat until it just begins to smoke. Carefully place the scallops in the skillet, ensuring they do not touch. Sear undisturbed for 2 minutes, until a deep golden-brown, caramelized crust is achieved.

6. 06

   Flip the scallops and cook on the second side for just 30 to 45 seconds to keep the center medium-rare and tender. Transfer the scallops to a paper-towel-lined warm plate to rest for 1 minute.

7. 07

   To assemble, spoon a generous swoosh of warm sunchoke silk in the center of two warm shallow bowls. Place three seared scallops atop the purée. Spoon the warm, frothy brown butter dashi emulsion around the plates. Top each scallop with a few finger lime pearls, micro-chives, and a delicate sprinkle of Maldon flaky sea salt. Serve immediately.