Saint-Jacques aux Topinambours et...Saint-Jacques aux Topinambours et Truffe Noire

Name: Saint-Jacques aux Topinambours et Truffe Noire
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4
Ingredients: 12 large U10 Hokkaido scallops, cleaned and abductor muscle removed; 500g sunchokes (Jerusalem artichokes), peeled and sliced; 250ml whole milk; 100ml heavy cream (minimum 35% fat); 150g high-quality unsalted butter (e.g., Le Gall or Isigny Ste-Mère); 20g fresh black winter truffle (Périgord); 1 tbsp fresh lemon juice; 2 tbsp grapeseed oil for searing; Maldon sea salt for finishing; Small handful of fresh micro-chervil for garnish

🍴

Cuisine

French

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

30 mins

⭐

Difficulty

Hard

Pan-seared Hokkaido scallops served over a velvet sunchoke purée, finished with a black truffle-infused beurre noisette and micro-chervil.

FrenchHard

Ingredients

•12 large U10 Hokkaido scallops, cleaned and abductor muscle removed

•500g sunchokes (Jerusalem artichokes), peeled and sliced

•250ml whole milk

•100ml heavy cream (minimum 35% fat)

•150g high-quality unsalted butter (e.g., Le Gall or Isigny Ste-Mère)

•20g fresh black winter truffle (Périgord)

•1 tbsp fresh lemon juice

•2 tbsp grapeseed oil for searing

•Maldon sea salt for finishing

•Small handful of fresh micro-chervil for garnish

Cooking Instructions

01
In a medium saucepan, combine sunchokes and milk. Simmer over medium heat until tender, about 20 minutes. Drain the milk, reserving a small amount.
02
Transfer sunchokes to a high-speed blender. Add 50g of butter and heavy cream. Blend until completely smooth. Season with salt and pass through a fine-mesh chinois. Keep warm.
03
For the Beurre Noisette: In a small pan, melt 100g of butter over medium heat. Cook until the milk solids turn golden brown and smell nutty. Remove from heat immediately, strain through a coffee filter, and stir in lemon juice and finely minced truffle scraps.
04
Pat the scallops extremely dry with paper towels. Season with fine salt just before cooking.
05
Heat grapeseed oil in a stainless steel skillet over high heat until shimmering. Place scallops in the pan, ensuring space between them. Sear undisturbed for 2 minutes until a deep golden crust forms.
06
Flip the scallops and cook for 30-45 seconds. The center should remain translucent (medium-rare).
07
To plate: Spoon a generous circle of sunchoke purée onto the center of each warmed plate. Arrange three scallops atop the purée.
08
Drizzle the truffle beurre noisette around the purée. Shave fresh black truffle over the scallops and garnish with micro-chervil and Maldon salt.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023