Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Velouté & Hazelnut Vinaigrette

Perfectly caramelized U-10 scallops nestled in a silky sunchoke purée, brightened with pickled chanterelle mushrooms, toasted hazelnuts, and a warm brown butter vinaigrette.

Ingredients

Cooking Instructions

1. 01

   For the Sunchoke Velouté: In a medium saucepan, melt 25g of butter over medium heat. Add the chopped sunchokes and sweat for 5 minutes without letting them color. Pour in the milk and cream, bring to a gentle simmer, and cook until the sunchokes are completely tender (about 15-18 minutes).

2. 02

   Transfer the sunchokes and cooking liquid to a high-speed blender. Blend on high until completely smooth and velvety. Season to taste with sea salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   For the Mushrooms: Heat 15g of butter in a small pan. Add the chanterelles and sauté for 3-4 minutes until tender. Deglaze the pan with 15ml of sherry vinegar, toss to coat, and season with salt. Remove from heat and set aside.

4. 04

   For the Hazelnut Vinaigrette: In a small saucepan, melt the remaining 35g of butter over medium heat, swirling constantly, until it foams and turns a deep golden brown with a rich, nutty aroma (beurre noisette). Immediately remove from heat, whisk in the remaining 15ml of sherry vinegar, and fold in the crushed toasted hazelnuts.

5. 05

   For the Scallops: Thoroughly pat the scallops dry with paper towels and season both sides generously with fine sea salt. Heat the grapeseed oil in a heavy cast-iron or stainless-steel skillet over high heat until smoking.

6. 06

   Carefully place the scallops in the pan. Sear undisturbed for 2 minutes to develop a deep, golden-brown crust. Turn the scallops over and sear for an additional 1 minute. Transfer to a plate lined with paper towels to rest for 1 minute.

7. 07

   To Plate: Spoon a generous pool of the warm sunchoke velouté in the center of two shallow bowls. Arrange three scallops on top of the purée. Scatter the warm chanterelles around the scallops. Spoon the hazelnut vinaigrette over and around the dish. Garnish with fleur de sel and fresh chervil sprigs.