Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Purée and Yuzu-Noisette Emulsion

Perfectly caramelized jumbo scallops nestled on a velvety sunchoke purée, accompanied by wild chanterelles and a delicate, frothy yuzu-brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Purée: In a medium saucepan, combine the chopped sunchokes, heavy cream, and enough water to just cover them. Simmer over medium heat until sunchokes are completely tender, about 15-20 minutes. Strain, reserving the cooking liquid. Transfer the sunchokes to a high-speed blender with 30g of butter. Blend until ultra-smooth, adding a splash of the reserved liquid if needed. Season with salt and pass through a fine chinois. Keep warm.

2. 02

   Sauté the Chanterelles: In a small sauté pan, melt 20g of butter over medium heat. Add the cleaned chanterelles, crushed garlic, and one sprig of thyme. Sauté until the mushrooms are tender and golden brown, about 5 minutes. Season with salt and set aside.

3. 03

   Make the Yuzu-Noisette Emulsion: In a small saucepan, melt 50g of butter over medium-low heat. Cook, swirling constantly, until the milk solids turn a deep golden brown and release a nutty aroma. Immediately remove from heat and strain through a coffee filter. Let cool slightly, then whisk in the yuzu juice and a pinch of salt. Right before serving, use a hand immersion blender to aerate and froth the mixture.

4. 04

   Sear the Scallops: Thoroughly pat the scallops dry with paper towels and season with Fleur de sel. Heat grapeseed oil in a cast-iron skillet over high heat until smoking. Add the scallops and sear without moving for 2 minutes to achieve a deep, golden-brown crust. Flip, add the remaining thyme sprig, and baste with a tiny touch of butter for 30 seconds. Remove immediately to rest on a warm plate.

5. 05

   Assemble the Dish: Spoon a generous pool of warm sunchoke purée onto the center of two warmed shallow bowls. Place three seared scallops gently on top of the purée. Artfully arrange the sautéed chanterelles around the scallops. Spoon the frothy yuzu-noisette emulsion over the plate. Garnish with micro red shiso and a final touch of Fleur de sel.