Pan-Seared U10 Scallops with...Pan-Seared U10 Scallops with Sunchoke Silk and Finger Lime

Perfect, caramelized U10 scallops over a velvety sunchoke purée, finished with explosive finger lime caviar, toasted hazelnuts, and a rich brown butter beurre blanc.

Ingredients

Cooking Instructions

1. 01

   For the Sunchoke Silk: In a small saucepan, simmer the chopped sunchokes in heavy cream and a pinch of salt until fork-tender, about 15 minutes. Transfer to a high-speed blender and process until completely smooth and velvety. Pass through a fine-mesh chinois and keep warm.

2. 02

   For the Brown Butter Beurre Blanc: In a small skillet, melt 50g of butter and cook over medium heat until it foams and turns golden brown with a nutty aroma. Immediately transfer to a bowl to stop the cooking. In another small saucepan, reduce the minced shallots and white wine by three-quarters. Reduce heat to low and whisk in the remaining 100g of cold cubed butter, one cube at a time, to create an emulsion. Gently whisk in the reserved brown butter. Season with a pinch of salt and keep warm over a water bath.

3. 03

   Prepare the Scallops: Pat the scallops completely dry with paper towels. Season both sides generously with fine sea salt.

4. 04

   Sear the Scallops: Heat grapeseed oil in a cast-iron skillet over high heat until smoking. Add the scallops, leaving space between them. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip and sear for another 30 seconds to 1 minute, basting with a touch of butter if desired. The center should remain translucent and warm. Transfer to a paper towel-lined plate to rest for 1 minute.

5. 05

   Assemble: Spoon a generous pool of the warm sunchoke silk onto the center of each warmed plate. Arrange three scallops elegantly on top. Spoon the brown butter beurre blanc around the purée. Dot the scallops with the finger lime pearls and sprinkle with the crushed toasted hazelnuts. Garnish with fresh chervil sprigs and a sprinkle of Maldon sea salt.