Pan-Seared Diver Scallops with...Pan-Seared Diver Scallops with Sunchoke Velouté & Yuzu-Champagne Emulsion

Succulent U10 diver scallops served over a silky sunchoke purée, finished with a bright yuzu-champagne foam and sea-salty samphire.

Ingredients

Cooking Instructions

1. 01

   For the sunchoke velouté: Simmer sunchokes in cream and a splash of water until tender. Blend in a high-speed blender until perfectly smooth, season, and pass through a fine-mesh chinois.

2. 02

   For the emulsion: In a small saucepan, sweat shallots without coloring. Add Champagne and reduce by two-thirds. Over low heat, gradually whisk in 100g of cold butter cubes to create a stable emulsion. Stir in yuzu juice and keep warm.

3. 03

   Blanch the samphire in boiling water for 30 seconds, then shock in ice water to maintain color and crunch.

4. 04

   Pat scallops extremely dry with paper towels. Season only the top side with fleur de sel.

5. 05

   Heat a heavy-bottomed stainless steel pan with grapeseed oil until it reaches the smoking point. Place scallops seasoned-side down and sear undisturbed for 2 minutes until a deep golden-brown crust forms.

6. 06

   Flip scallops, add remaining 50g of butter to the pan. Baste the scallops with the foaming butter for 45 seconds. Remove immediately to a warm plate to rest.

7. 07

   To plate: Draw a circle of sunchoke velouté in the center of a warmed shallow bowl. Place three scallops atop. Aerate the champagne sauce with an immersion blender to create a light foam, then spoon over the scallops. Garnish with samphire.