St. Jacques à la...St. Jacques à la Purée de Topinambours et Émulsion Noisette

Pan-seared U10 diver scallops served over a velvet sunchoke purée, finished with a brown butter-lecithen emulsion and shaved black winter truffles.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine sunchokes and heavy cream. Simmer over medium-low heat until sunchokes are completely tender, about 15 minutes. Transfer to a high-speed blender and process until perfectly smooth. Season with salt and pass through a chinois; keep warm.

2. 02

   For the emulsion: Melt 60g of butter in a light-colored pan over medium heat until it foams and turns a nutty golden brown (beurre noisette). Immediately strain through a coffee filter. In a separate pan, reduce shallots and wine by half. Add the remaining butter and the brown butter. Add lemon juice and lecithin. Use an immersion blender to create a stable foam at the surface.

3. 03

   Pat scallops extremely dry using paper towels. Season only the top side with fine salt.

4. 04

   Heat a stainless steel skillet with grapeseed oil over high heat until just smoking. Place scallops salt-side down and sear undisturbed for 2 minutes until a deep golden crust forms.

5. 05

   Flip scallops, add a small knob of butter to the pan, and baste for 30 seconds. Remove immediately to a warm plate to rest for 1 minute.

6. 06

   Plating: Place a generous spoonful of sunchoke purée in the center of two warmed plates. Arrange three scallops atop the purée. Spoon the brown butter foam around the scallops. Finish with freshly shaved black truffle and a sprinkle of fleur de sel.