Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Purée and Hazelnut-Brown Butter Emulsion

Perfectly caramelized U-10 scallops nestled on a silky, earthy sunchoke purée, finished with a rich hazelnut-brown butter emulsion and crisp pickled apple matchsticks.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the chopped sunchokes, heavy cream, milk, and a pinch of fine sea salt. Bring to a gentle simmer over medium-low heat, cover, and cook for 15-20 minutes until the sunchokes are completely tender.

2. 02

   Transfer the cooked sunchokes and liquid to a high-speed blender. Add 30g of unsalted butter and blend on high speed until completely smooth and velvety. Pass through a fine-mesh chinois, adjust seasoning with sea salt, and keep warm.

3. 03

   In a small bowl, toss the apple matchsticks with the apple cider vinegar and a tiny pinch of salt. Set aside to lightly pickle.

4. 04

   For the emulsion, melt the remaining 50g of butter in a small saucepan over medium heat. Whisk constantly until the butter foams, turns golden brown, and releases a nutty aroma. Immediately remove from heat, stir in the chopped hazelnuts, and season with a drop of vinegar from the apples and a pinch of salt. Keep warm.

5. 05

   Pat the scallops thoroughly dry with paper towels and season both sides generously with fine sea salt. Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it just begins to smoke.

6. 06

   Carefully place the scallops in the skillet. Sear undisturbed for 2 minutes until a deep, golden-brown crust forms. Flip the scallops and sear for an additional 30 to 45 seconds. Transfer to a paper towel-lined plate to rest for 1 minute.

7. 07

   To plate, spoon a generous pool of the warm sunchoke purée onto the center of two warm plates. Arrange three scallops atop the purée on each plate. Drizzle the hazelnut-brown butter emulsion around and over the scallops. Garnish with the pickled apple matchsticks and micro chervil, finishing with a sprinkle of fleur de sel on the scallops.