Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Silk, Brown Butter Dashi, and Oscietra Caviar

Plump, caramelized day-boat scallops rest upon a velvety sunchoke purée, bathed in a delicate brown butter and kombu-dashi emulsion, crowned with crisp maitake and Royal Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a saucepan over medium heat, melt 20g butter and sweat the sliced sunchokes without browning for 4 minutes. Add whole milk, cream, and a pinch of salt. Simmer gently until fork-tender (approx. 15 minutes). Transfer solids and a small splash of liquid to a high-speed blender; blend until glossy and completely smooth. Pass through a fine chinois, season, and keep warm.

2. 02

   Crisp the Maitake: In a cast-iron skillet, heat 1 tbsp grapeseed oil over high heat. Sear the maitake clusters until deeply browned and crisp on the edges (approx. 3-4 minutes). Drain on paper towels and season with a light dusting of sea salt.

3. 03

   Create the Brown Butter Dashi Emulsion: In a small saucepan, heat 80g butter over medium heat until it foams and the milk solids turn a nutty golden-brown (noisette). Immediately whisk in the ichiban dashi and sudachi juice to halt the browning. Emulsify with an immersion blender until a light, frothy texture forms. Keep warm off direct heat.

4. 04

   Sear the Scallops: Season Hokkaido scallops lightly with fleur de sel. Heat 1 tbsp grapeseed oil in a heavy stainless steel or carbon steel pan over high heat until smoking. Sear scallops undisturbed for 90 seconds until a deep, caramelized golden crust forms. Flip, add remaining 20g butter to the pan, baste for 30 seconds, and immediately remove to a warm resting plate (interior should remain translucent and medium-rare).

5. 05

   Assemble and Plate: On four warm shallow ceramic bowls, swipe a generous foundation of Sunchoke Silk. Artfully place three seared scallops atop the purée. Scatter charred maitake clusters between the scallops. Froth the Brown Butter Dashi and spoon delicately around the base. Crown each scallop with a quenelle of Oscietra caviar and accent with micro sea greens.