Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Purée and Truffle-Hazelnut Vinaigrette

Perfectly caramelized dry-packed U-10 scallops set atop a velvety, earthy sunchoke purée, finished with a warm, toasted hazelnut and black truffle vinaigrette.

Ingredients

Cooking Instructions

1. 01

   To make the sunchoke purée, combine the chopped sunchokes, heavy cream, and whole milk in a medium saucepan. Bring to a gentle simmer over medium-low heat. Cover and cook for 15-20 minutes, or until the sunchokes are completely fork-tender.

2. 02

   Transfer the sunchokes and cooking liquid to a high-speed blender. Add 2 tablespoons of unsalted butter and blend on high until completely smooth and velvety. Season to taste with kosher salt and pass through a fine-mesh chinois for an ultra-refined texture. Keep warm.

3. 03

   Prepare the vinaigrette by whisking together the chopped hazelnuts, hazelnut oil, black truffle oil, sherry vinegar, and minced chives in a small bowl. Season with a pinch of salt and set aside at room temperature.

4. 04

   Ensure the scallops are thoroughly dried by patting them down with paper towels. Season both sides generously with fleur de sel and a touch of white pepper.

5. 05

   Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it begins to shimmer and smoke slightly. Carefully add the scallops to the pan, leaving space between each. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

6. 06

   Flip the scallops. Immediately add the remaining 2 tablespoons of butter, thyme sprigs, and smashed garlic to the pan. Tilt the skillet slightly and continuously spoon the foaming, nut-brown butter over the scallops for 1 minute to baste them.

7. 07

   Transfer the scallops to a paper towel-lined plate to drain and rest for 30 seconds.

8. 08

   To plate, spoon a generous pool of the warm sunchoke purée onto the center of each plate. Arrange four scallops on top of the purée. Spoon the truffle-hazelnut vinaigrette gracefully around the plate and over the scallops. Garnish with microgreens if desired, and serve immediately.