Pan-Seared Hokkaido Scallops with...Pan-Seared Hokkaido Scallops with Sunchoke Silk, Dashi-Brown Butter Emulsion, and Finger Lime

Succulent, caramelized U-10 scallops paired with an ultra-smooth sunchoke purée, bathed in an umami-rich beurre noisette dashi and finished with bursts of tart finger lime caviar and sea herbs.

Ingredients

Cooking Instructions

1. 01

   Prepare the Sunchoke Silk: In a medium saucepan, combine the sliced sunchokes, whole milk, heavy cream, 15g butter, and a pinch of fine salt. Simmer gently over medium-low heat for 15 minutes until sunchokes are completely tender. Transfer to a high-speed blender and process until glossy and velvet-smooth. Pass through a fine chinois, adjust seasoning, and keep warm.

2. 02

   Craft the Dashi-Brown Butter Emulsion: In a small heavy-bottomed skillet, melt 85g of butter over medium heat. Swirl constantly until the milk solids foam and turn deep golden brown with a nutty aroma (beurre noisette). Immediately deglaze the pan with warm ichiban dashi, shiro shoyu, and yuzu juice to arrest the cooking. Whisk vigorously into a glossy, aerated emulsion and hold warm over a gentle bain-marie.

3. 03

   Sear the Scallops: Season the scallops lightly with fine salt just before searing. Heat grapeseed oil in a heavy stainless steel or cast-iron skillet over high heat until shimmering (just smoking). Gently place the scallops in the pan in a clockwise pattern. Sear without moving for 90 seconds until a deep, caramelized golden crust forms. Add remaining 15g butter, flip the scallops, and baste for 30 seconds. Remove immediately to a warm, paper-lined tray; the interior should remain warm and translucent.

4. 04

   Plating: Spoon a generous swoosh of warm sunchoke silk across the base of four shallow ceramic bowls. Arrange three seared scallops onto each plate, crust side up. Spoon the warm dashi-brown butter emulsion tableside around the puree. Crown each scallop with finger lime pearls, blanched sea samphire, and a single flake of Maldon salt.