Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Sunchoke Purée, Hazelnut-Brown Butter Crumble, and Yuzu Emulsion

Pristine dry-dock scallops seared to caramelized perfection, served over a velvety, earthy sunchoke purée, accented with a crunchy hazelnut crumble and a bright, foaming yuzu-brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the sliced sunchokes, heavy cream, whole milk, and a pinch of salt. Bring to a gentle simmer over medium heat and cook until the sunchokes are completely tender, about 15-20 minutes.

2. 02

   Strain the sunchokes, reserving the cooking liquid. Transfer the sunchokes to a high-speed blender, add 50g of cold unsalted butter, and blend on high until ultra-smooth. Add a tablespoon or two of the reserved cooking liquid if necessary to achieve a velvety consistency. Pass the purée through a fine-mesh chinois, season with salt to taste, and keep warm.

3. 03

   To make the hazelnut crumble, melt 30g of butter in a small pan over medium heat until it foams and turns a golden brown color with a nutty aroma. Add the panko breadcrumbs and chopped hazelnuts. Toast for 2-3 minutes until golden and crisp. Drain on a paper towel-lined plate and season with a pinch of fleur de sel.

4. 04

   For the yuzu-brown butter emulsion, bring the dashi stock, yuzu juice, and soy sauce to a simmer in a small saucepan, reducing the liquid by half. Lower the heat to low and gradually whisk in 100g of cold, cubed butter one piece at a time to create a glossy emulsion. Keep warm but do not boil. Just before serving, aerate using a hand immersion blender to create a light foam.

5. 05

   Pat the scallops completely dry with paper towels and season both sides generously with fleur de sel. Heat the grapeseed oil in a heavy cast-iron skillet over high heat until smoking. Add the scallops, ensuring they do not touch, and sear undisturbed for 2 minutes until a deep, golden-brown crust forms.

6. 06

   Flip the scallops, immediately add the remaining 30g of butter and the thyme sprigs to the pan. Tilt the pan slightly and spoon the foaming butter over the scallops continuously for 1 minute. Transfer the scallops immediately to a paper towel to rest for 1 minute.

7. 07

   To plate, swipe a generous spoonful of warm sunchoke purée across the center of four warmed plates. Place three seared scallops on top of the purée. Sprinkle the hazelnut-brown butter crumble around the plate, and spoon the aerated yuzu-butter foam over and around the scallops. Serve immediately.