Pan-Seared Normandy Scallops with...Pan-Seared Normandy Scallops with Truffled Sunchoke Mousseline and Champagne Caviar Emulsion

Pristine diver-caught Normandy scallops caramelized to golden perfection, paired with a velvety black truffle and sunchoke mousseline, finished with a delicate Champagne-infused butter emulsion and French Oscietra caviar.

Ingredients

Cooking Instructions

1. 01

   Place the sliced sunchokes in a heavy-bottomed saucepan with 100ml heavy cream, 50ml water, and a pinch of salt. Simmer gently over medium-low heat until completely tender, approximately 18-20 minutes.

2. 02

   Transfer cooked sunchokes to a high-speed blender with 30g of cultured butter and the minced black truffle. Purée until silky smooth. Season with fleur de sel, pass through a fine-mesh chinois, and keep warm at 60°C.

3. 03

   In a small saucepan, combine the brunoised shallots, Brut Champagne, and white fish fumet over medium heat. Reduce until approximately 2 tablespoons of concentrated liquid remain.

4. 04

   Strain the Champagne reduction, discarding shallots. Return the liquid to low heat and whisk in the remaining 50ml heavy cream. Vigorously mount with 80g cold cubed butter piece by piece to create a glossy emulsion. Froth with an immersion blender just before plating.

5. 05

   Season the dry scallops on both flat sides with fleur de sel. Heat grapeseed oil in a heavy stainless-steel or cast-iron skillet over high heat until just smoking.

6. 06

   Place scallops into the pan and sear undisturbed for 90 seconds until a deep, caramelized golden crust forms. Add the remaining 30g butter, flip the scallops, and baste for an additional 45-60 seconds, ensuring the core remains translucent and tender.

7. 07

   To plate, spoon a warm pedestal of truffled sunchoke mousseline into the center of four warm shallow porcelain bowls. Arrange three seared scallops atop the mousseline.

8. 08

   Spoon warm Champagne foam around the perimeter, crown each scallop with a delicate quenelle of Oscietra caviar, and garnish with fresh chervil sprigs and paper-thin black truffle shavings.