Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Velouté, Pickled Chanterelles, and Yuzu-Brown Butter Emulsion

A masterclass in texture and balance: caramelized, sweet diver scallops sit atop a velvety, earthy sunchoke purée, cut by the bright acidity of pickled chanterelles and finished with a luxurious, citrus-infused brown butter foam.

Ingredients

Cooking Instructions

1. 01

   To pickle the chanterelles, combine white balsamic vinegar, water, caster sugar, thyme, and a pinch of salt in a small saucepan. Bring to a simmer until sugar is dissolved. Pour the hot liquid over the cleaned chanterelles in a heatproof bowl. Let steep and cool to room temperature.

2. 02

   For the sunchoke velouté, boil the chopped sunchokes in salted water until completely tender, about 15-20 minutes. Drain, reserving 50ml of the cooking water. Transfer sunchokes to a high-speed blender with the heavy cream, 50g of butter, and a splash of cooking water. Blend on high until silky and smooth. Season with salt to taste and pass through a fine-mesh chinois. Keep warm.

3. 03

   To prepare the yuzu-brown butter emulsion, melt 100g of butter in a small saucepan over medium heat. Swirl continuously until the milk solids turn a deep golden brown and release a nutty aroma. Immediately transfer to a tall container to stop the cooking process. Let cool to about 60°C (140°F), then whisk in the yuzu juice and soy lecithin powder. Use an immersion blender at the surface of the liquid to build a light, airy foam. Keep warm.

4. 04

   Pat the scallops thoroughly dry with paper towels and season both sides generously with fine sea salt. Heat the grapeseed oil in a heavy-bottomed cast-iron skillet over high heat until it just begins to smoke. Add the scallops, leaving space between them. Sear undisturbed for 2 minutes to develop a deep, golden crust.

5. 05

   Flip the scallops, cook for another 30 seconds, then immediately remove from the heat and transfer to a warm plate lined with paper towels to rest for 1 minute.

6. 06

   To assemble, spoon a generous pool of warm sunchoke velouté onto the center of four warmed shallow bowls. Place three seared scallops atop the velouté. Scatter the drained pickled chanterelles around the scallops. Gently spoon the yuzu-brown butter foam over the scallops. Garnish with a sprinkle of Maldon sea salt and serve immediately.