Noix de Saint-Jacques, Salsifis...Noix de Saint-Jacques, Salsifis Glacés et Émulsion de Truffe

Pan-seared sea scallops served over a velvety sunchoke-hazelnut purée, accompanied by butter-glazed salsify and a frothy black truffle emulsion.

Ingredients

Cooking Instructions

1. 01

   For the Sunchoke Purée: In a medium saucepan, combine the chopped sunchokes, heavy cream, and 100ml of chicken stock. Simmer over medium heat until the sunchokes are completely tender, about 20 minutes. Transfer to a high-speed blender, add 30g of butter, and blend until silky smooth. Season with salt and keep warm.

2. 02

   For the Glazed Salsify: Place the salsify batons in a wide sauté pan with the remaining chicken stock, 30g of butter, and a pinch of salt. Cut a circle of parchment paper (a cartouche) to fit inside the pan and place it directly over the salsify. Simmer on medium-low heat until the liquid has evaporated into a shiny glaze and the salsify is tender, about 15 minutes.

3. 03

   For the Truffle Emulsion: In a small saucepan, melt 10g of butter over medium heat. Add the minced shallot and cook until translucent. Pour in the white wine and reduce by half. Add the whole milk, truffle paste, and truffle oil. Bring to a bare simmer for 5 minutes to infuse. Season with white pepper and salt, then strain through a fine-mesh chinois into a tall container. Keep warm.

4. 04

   For the Scallops: Thoroughly pat the scallops dry with paper towels and season both sides with fleur de sel. Heat a heavy-bottomed cast-iron skillet over high heat with a splash of neutral oil. Once smoking, add the scallops. Sear without moving for 2 minutes to develop a deep golden crust. Flip, add the remaining 30g of butter to the pan, and baste the scallops with the foaming butter for another 60 seconds. Remove immediately and rest on a warm plate.

5. 05

   Assembly and Plating: Use a hand-held immersion blender at the surface of the warm truffle liquid to incorporate air and create a stable, frothy foam. Swipe a generous spoonful of sunchoke purée across four warmed plates. Scatter the crushed hazelnuts over the purée. Arrange three scallops and several glazed salsify batons elegantly on each plate. Spoon the light truffle foam over the scallops, garnish with micro-chervil, and serve immediately.