Coquilles Saint-Jacques au Vin...Coquilles Saint-Jacques au Vin Jaune et Mousseline de Topinambour

Pan-seared Brittany diver scallops served over a velvet sunchoke mousseline, finished with an airy Vin Jaune emulsion and fresh shaved Périgord black truffle.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke mousseline: Place peeled sunchokes in a saucepan with milk, a pinch of sea salt, and 50ml of cream. Simmer over medium-low heat until completely tender (about 18-20 minutes). Drain, reserving the cooking liquid. Transfer hot sunchokes to a high-speed blender, add 40g of cold butter, and blend until completely smooth and silken, adding small splashes of the cooking liquid if necessary. Pass through a fine tamis sieve and keep warm.

2. 02

   Create the Vin Jaune reduction: In a small copper saucier, sweat the minced shallots in 10g of butter over low heat until translucent without browning. Pour in the Vin Jaune and reduce gently by two-thirds. Add the concentrated stock and remaining 100ml heavy cream, then bring to a brief simmer for 3 minutes.

3. 03

   Emulsify the sauce: Strain the reduced sauce through a fine chinois into a clean pot. Over very low heat, vigorously whisk in 50g of cold cubed butter piece by piece to create a glossy emulsion. Season with fine sea salt and a drop of lemon juice if needed. Keep warm at 60°C and froth using an immersion blender just before plating.

4. 04

   Sear the scallops: Thoroughly pat the scallops dry with paper towels and season both flat sides with fine sea salt. Heat grapeseed oil in a heavy-bottomed stainless steel or cast-iron skillet over high heat until just smoking. Place the scallops in the pan in a clockwise pattern. Sear undisturbed for 90-120 seconds until a deep golden caramelized crust develops.

5. 05

   Baste the scallops: Flip the scallops, immediately add the remaining 20g of butter to the pan, and baste the scallops with foaming butter for 30 seconds. Remove from heat immediately; the residual heat will carry them to a perfect translucent, tender medium-rare center.

6. 06

   Assembly: Spoon a smooth quenelle or circle of sunchoke mousseline onto the center of each warm plate. Arrange 3 seared scallops on top. Froth the Vin Jaune emulsion and spoon the airy foam around the base. Finely shave fresh black truffle over the scallops tableside, sprinkle with Fleur de sel, and garnish with delicate micro chervil.