Pan-Seared Saint-Jacques with Sunchoke...Pan-Seared Saint-Jacques with Sunchoke Velouté and Black Truffle

Exquisite pan-seared sea scallops served over a silky sunchoke purée, finished with a rich black truffle and Madeira reduction.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the chopped sunchokes with 100ml of the heavy cream and enough salted water to barely cover. Simmer over medium heat for 18-20 minutes until the sunchokes are completely fork-tender.

2. 02

   Drain the sunchokes, reserving a small cup of the cooking liquid. Transfer the sunchokes to a high-powered blender. Add 30g of unsalted butter and the remaining 50ml of warm heavy cream. Blend on high until velvety smooth, adding a splash of cooking liquid if needed to achieve a silken ribbon consistency. Season with fleur de sel and pass through a fine-mesh chinois. Keep warm.

3. 03

   To prepare the Sauce Périgourdine, melt 10g of butter in a small saucepan over medium heat. Sauté the minced shallots until translucent and sweet, about 3 minutes. Pour in the Madeira wine to deglaze, scraping up any fond, and reduce by half.

4. 04

   Pour in the veal demi-glace and simmer for 5 minutes until the sauce coats the back of a spoon. Stir in the finely minced black truffle and simmer for 1 minute to release the aromatics. Turn off the heat and vigorously whisk in 30g of cold, cubed butter to create a glossy, emulsified sauce. Season to taste and keep warm (do not boil again).

5. 05

   Thoroughly pat the scallops dry with paper towels. Season both sides generously with fleur de sel and a touch of white pepper. Heat the grapeseed oil in a heavy-bottomed cast-iron skillet over high heat until just beginning to smoke.

6. 06

   Carefully place the scallops in the skillet in a clockwise pattern. Sear undisturbed for exactly 2 minutes to develop a deep, golden-brown caramelized crust. Add the remaining 30g of butter to the pan, flip the scallops, and baste with the foaming butter for an additional 45 seconds. Immediately transfer the scallops to a warm plate to rest for 1 minute.

7. 07

   To assemble, spoon a generous pool of warm sunchoke velouté in the center of four shallow heated bowls. Artfully arrange three seared scallops on top of the purée. Spoon the rich black truffle-Madeira reduction around the velouté. Garnish with micro chervil and freshly shaved black truffle slices. Serve immediately.