Pan-Seared Dayboat Scallops with...Pan-Seared Dayboat Scallops with Sunchoke Purée & Blood Orange-Yuzu Emulsion

Pristine dry-packed scallops caramelized to perfection, nestled on a velvety sunchoke purée, brightened with a citrus emulsion, and finished with a delicate shaved fennel salad.

Ingredients

Cooking Instructions

1. 01

   To make the sunchoke purée, place the chopped sunchokes in a small saucepan with the heavy cream, 30g of butter, and a pinch of salt. Simmer over medium-low heat until the sunchokes are completely tender, about 15-18 minutes. Transfer to a high-speed blender and process until completely smooth and velvety. Season with white pepper and keep warm.

2. 02

   For the blood orange-yuzu emulsion, combine the blood orange juice, yuzu juice, and minced shallot in a small saucepan over medium heat. Reduce the liquid by two-thirds until it reaches a syrupy consistency. Lower the heat to the absolute minimum and gradually whisk in 50g of the cold cubed butter, one piece at a time, to create a glossy, emulsified warm sauce. Season with a pinch of salt and strain through a fine-mesh chinois.

3. 03

   Prepare the scallops: Thoroughly pat the scallops dry with paper towels. Season both flat sides generously with sea salt just before cooking.

4. 04

   Heat a heavy cast-iron or stainless steel skillet over high heat until smoking. Add the grapeseed oil. Carefully place the scallops in the pan, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

5. 05

   Flip the scallops, then immediately add the remaining 15g of butter and thyme sprigs to the pan. Tilt the pan slightly and spoon the foaming butter over the scallops (baste) for 1 minute. Transfer the scallops to a warm plate lined with paper towels to rest for 1 minute.

6. 06

   Toss the shaved fennel, dill fronds, and microgreens with a tiny splash of yuzu juice and a pinch of fleur de sel.

7. 07

   To plate: Spoon a generous swipe of sunchoke purée across the center of warm plates. Arrange three scallops atop the purée. Artfully drizzle the blood orange-yuzu emulsion around the plate. Crown each scallop with a delicate tuft of the shaved fennel-herb salad.