Pan-Roasted Day-Boat Scallops with...Pan-Roasted Day-Boat Scallops with Yuzu-Kaffir Lime Emulsion

Succulent, caramelized sea scallops paired with velvet sunchoke purée, a vibrant yuzu-kaffir lime reduction, crispy sunchoke chips, and delicate smoked trout roe.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchokes: Peel 300g of sunchokes and chop into small uniform pieces for the purée. Using a mandoline, slice the remaining 100g of unpeeled sunchokes into paper-thin rounds for chips.

2. 02

   Make the sunchoke purée: Place chopped sunchokes, heavy cream, 50ml water, and a pinch of salt in a saucepan over medium heat. Simmer for 15 minutes until tender. Transfer to a high-speed blender and blend until completely smooth. Pass through a fine chinoise sieve and keep warm.

3. 03

   Fry sunchoke chips: Heat vegetable oil in a small pot to 160°C (320°F). Fry sliced sunchoke rounds in batches for 2 minutes until golden brown and crisp. Transfer to paper towels and season immediately with fine salt.

4. 04

   Prepare yuzu emulsion: Sweat minced shallot in 15g of butter over medium-low heat until translucent. Add white wine and bruised kaffir lime leaves; reduce liquid by half. Add yuzu juice, then reduce heat to low and whisk in 80g cold cubed butter piece by piece until a thick, glossy emulsion forms. Strain out solids and keep warm (do not boil).

5. 05

   Prep scallops: Thoroughly pat scallops dry with paper towels. Season the top and bottom liberally with kosher salt just before cooking.

6. 06

   Sear scallops: Heat grapeseed oil in a heavy stainless steel skillet over high heat until shimmering and lightly smoking. Place scallops in the pan and sear undisturbed for 90 seconds until a deep golden crust forms. Flip scallops, add remaining 20g butter, and baste for 30 seconds. Remove from heat immediately.

7. 07

   Plate: Swipe a generous spoon of warm sunchoke purée across each heated plate. Place three seared scallops atop the purée. Drizzle the warm yuzu-kaffir lime emulsion around the plate. Garnish scallops with smoked trout roe, crispy sunchoke chips, and micro greens. Finish with a delicate sprinkle of fleur de sel.