Capesante con Topinambur, Tartufo...Capesante con Topinambur, Tartufo e Terra di Funghi

Pan-seared dry-packed U10 scallops served over a velvety black truffle and sunchoke purée, dusted with savory dehydrated porcini soil.

Ingredients

Cooking Instructions

1. 01

   To make the Porcini Earth: Pulverize the dried porcini mushrooms in a high-speed blender until they reach a fine powder. In a small pan, melt 15g of butter over medium heat. Add the panko breadcrumbs and toast until golden brown. Toss the toasted panko with the porcini powder and a pinch of salt. Set aside on paper towels to cool and crisp.

2. 02

   To make the Sunchoke Purée: In a medium saucepan, combine the chopped sunchokes, heavy cream, and milk. Bring to a gentle simmer over medium-low heat. Cook for 15-20 minutes until the sunchokes are fork-tender. Drain, reserving the cooking liquid.

3. 03

   Blend the Purée: Transfer the warm sunchokes to a high-powered blender. Add 50g of butter, the black truffle paste, and 50ml of the reserved cooking liquid. Blend on high until completely smooth and velvety. Season with sea salt to taste. Pass through a fine-mesh chinois for an ultra-luxurious texture. Keep warm.

4. 04

   Prep the Scallops: Pat the scallops completely dry with paper towels. Season both sides generously with fine sea salt just before cooking.

5. 05

   Sear the Scallops: Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it begins to smoke. Carefully place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes to form a deep, golden-brown crust.

6. 06

   Baste the Scallops: Flip the scallops. Immediately add the remaining 30g of butter, smashed garlic, and thyme sprigs to the pan. Tilt the pan slightly and continuously spoon the foaming, herb-infused butter over the scallops for 1 minute. Immediately transfer scallops to a warm plate lined with paper towels to rest for 1 minute.

7. 07

   Assemble and Plate: Spoon a generous pool of the warm truffle-sunchoke purée into the center of four warmed shallow bowls. Arrange three seared scallops elegantly on top of the purée. Artfully scatter the porcini earth around the plate, and garnish with micro-basil. Serve immediately.