Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Sunchoke Purée and Black Garlic Emulsion

Perfectly caramelized U10 dayboat scallops set over a velvety sunchoke purée, accented by a rich, savory black garlic-infused shoyu emulsion and crispy sunchoke crisps.

Ingredients

Cooking Instructions

1. 01

   Roughly chop 300g of the peeled sunchokes, keeping 50g aside for the crisps. In a small saucepan, combine the chopped sunchokes, heavy cream, and enough water to just submerge them. Simmer over medium-low heat for 15-20 minutes until completely fork-tender.

2. 02

   Transfer the tender sunchokes and cream liquid into a high-speed blender. Add 30g of cold unsalted butter and blend on high until a silky, ultra-smooth purée forms. Season with fine sea salt, pass through a fine chinois, and keep warm.

3. 03

   Using a mandoline, slice the reserved 50g of sunchoke into paper-thin translucent rounds. Heat a shallow layer of grapeseed oil in a small pan to 160°C (320°F). Fry the slices for 1-2 minutes until golden and crisp. Drain on paper towels and season lightly with salt.

4. 04

   For the emulsion, blend the black garlic cloves, dashi, and shiro shoyu until smooth. Transfer to a small saucepan and bring to a bare simmer. Remove from heat and rapidly whisk (mount) in 30g of cold, cubed unsalted butter to create a glossy, stable emulsion.

5. 05

   Pat the scallops absolutely dry with paper towels and season both sides with sea salt. Heat a heavy-bottomed cast iron skillet over high heat with 1 tablespoon of grapeseed oil until wisps of smoke appear.

6. 06

   Place the scallops in the pan and sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Flip the scallops, add the remaining 20g of butter to the pan, and spoon the foaming butter over the scallops for 30 seconds. Immediately transfer to a warm plate to rest.

7. 07

   To plate, spoon a generous pool of sunchoke purée onto the center of two warmed shallow bowls. Arrange three scallops elegantly on top. Drizzle the black garlic emulsion around the purée. Garnish each scallop with sunchoke chips, finger lime pearls, fleur de sel, and micro sea greens.