Saint-Jacques à la Truffe...Saint-Jacques à la Truffe Noire et Émulsion de Topinambour

Exquisite hand-dived scallops perfectly seared, resting on a silken Jerusalem artichoke purée and finished with a frothy black truffle emulsion.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the sliced Jerusalem artichokes with 100ml of heavy cream and the chicken consommé. Simmer over medium heat until tender, about 15-20 minutes.

2. 02

   Transfer the artichoke mixture to a high-speed blender. Process until ultra-smooth, then pass through a fine-mesh chinois. Season with fleur de sel and keep warm in a bain-marie.

3. 03

   For the emulsion: Sauté the minced shallots in 10g of butter until translucent. Add the white wine and reduce by half. Add the remaining 50ml of cream and 5g of finely grated black truffle. Simmer for 2 minutes.

4. 04

   Whisk in the remaining cold butter piece by piece to emulsify the sauce. Use an immersion blender at an angle to create a light, stable foam just before serving.

5. 05

   Pat the scallops extremely dry with paper towels. Season only with fleur de sel. Heat grapeseed oil in a stainless steel pan until it reaches the smoking point.

6. 06

   Sear scallops for 2 minutes on the first side without moving them to achieve a deep golden-brown crust. Flip and sear for 1 minute more. The center should remain translucent and succulent.

7. 07

   To plate: Place a generous spoonful of the artichoke purée in the center of a warmed plate. Arrange three scallops on top. Spoon the frothed truffle emulsion around the base and garnish with thin shavings of the remaining black truffle.