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

Plump, caramelized U-10 scallops nestled on a silky, earthy sunchoke purée, drizzled with a bright yuzu-infused brown butter emulsion and finished with fresh black truffle shavings.

Ingredients

Cooking Instructions

1. 01

   To make the purée, combine the chopped sunchokes, milk, heavy cream, and a pinch of salt in a medium saucepan. Bring to a gentle simmer over medium heat and cook for 15-18 minutes, or until the sunchokes are completely fork-tender.

2. 02

   Drain the sunchokes, reserving the cooking liquid. Transfer the sunchokes to a high-speed blender. Add 30g of cold butter and a splash of the cooking liquid. Blend on high until completely smooth, adding more liquid if necessary to achieve a velvety, pourable consistency. Pass through a fine-mesh chinois, season to taste with salt, and keep warm.

3. 03

   For the emulsion, melt 100g of butter in a small saucepan over medium heat. Swirl constantly until the milk solids turn a deep golden brown and release a nutty aroma. Immediately remove from heat and pour through a coffee filter into a clean bowl to stop the cooking. Whisk in the yuzu juice and light soy sauce until emulsified, then keep warm but not hot.

4. 04

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

5. 05

   Heat the grapeseed oil in a heavy cast-iron skillet over high heat until it just begins to smoke. Place the scallops in the pan, ensuring they do not touch. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust.

6. 06

   Flip the scallops, immediately add the remaining 20g of butter to the pan, and spoon the foaming butter over the scallops for 45 seconds. Transfer the scallops to a paper towel-lined plate to rest for 1 minute.

7. 07

   To plate, spoon a pool of warm sunchoke purée into the center of four warmed shallow bowls. Place three scallops on top of the purée. Spoon the yuzu-brown butter emulsion around the purée. Shave fresh black truffle generously over the scallops, garnish with micro chervil, and finish with a pinch of Maldon sea salt.