Pan-Seared Day-Boat Scallops with...Pan-Seared Day-Boat Scallops with Sunchoke Silk, Yuzu-Dashi Foam, and Caviar

A refined Michelin-caliber seafood dish featuring perfectly caramelized diver scallops paired with velvety sunchoke purée, a delicate citrus-dashi emulsion, crisp sunchoke chips, and Royal Osetra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchokes: Thinly slice 100g of sunchokes using a mandoline and set aside for chips. Chop the remaining 400g into 1-inch pieces.

2. 02

   In a small saucepan, simmer the chopped sunchokes in cream and half of the dashi stock until completely tender (about 15 minutes). Transfer to a high-speed blender with 30g of butter and blend until silky smooth. Pass through a fine chinois strainer and adjust seasoning.

3. 03

   Heat neutral frying oil to 160°C (320°F). Fry the mandolined sunchoke slices for 2 minutes until golden crisp. Drain on paper towels and season light with salt.

4. 04

   Prepare the Yuzu-Dashi Foam: Brown 80g of butter in a small pan until nutty and golden (beurre noisette). Remove from heat, whisk in remaining dashi stock and yuzu juice. Aerate using a hand stick blender right before serving to create a stable foam.

5. 05

   Flash-sauté the blanched sea asparagus in 10g of butter for 45 seconds over medium heat; keep warm.

6. 06

   Season dried scallops heavily with Maldon sea salt on top and bottom. Heat grapeseed oil in a heavy stainless steel or cast-iron skillet over high heat until smoking.

7. 07

   Place scallops in the pan and sear undisturbed for 90 seconds until a deep golden-brown crust forms. Add remaining 30g butter, flip scallops, and baste continuously for 40 seconds. Remove from heat immediately.

8. 08

   Plating: Spoon a smooth arc of warm sunchoke purée onto four warmed presentation plates. Arrange three scallops per plate along the purée. Accent with sautéed sea asparagus and spoon the yuzu-dashi foam around the dish. Top each scallop with a quenelle of Osetra caviar and a crisp sunchoke chip. Finish with micro sorrel leaves.