Saint-Jacques Rôties à la...Saint-Jacques Rôties à la Crème de Topinambour et Beurre Noisette

Pan-seared U10 diver scallops set atop a silky sunchoke purée, finished with a brown butter emulsion and crispy julienned leeks.

Ingredients

Cooking Instructions

1. 01

   Place diced sunchokes in a small saucepan with heavy cream and a pinch of salt. Simmer over medium heat until tender, about 15 minutes. Transfer to a high-speed blender, add 30g of butter and truffle oil, and process until perfectly smooth. Pass through a fine-mesh chinois and keep warm.

2. 02

   In a separate light-colored skillet, melt 100g of butter over medium-high heat. Whisk constantly until the milk solids turn a deep golden brown and smell nutty. Immediately remove from heat, strain through a coffee filter, and whisk in the lemon juice to create the beurre noisette emulsion. Season lightly.

3. 03

   Heat 30ml of grapeseed oil to 160°C (320°F). Fry the julienned leeks for 1-2 minutes until pale gold and crispy. Drain on paper towels and season immediately with salt.

4. 04

   Pat scallops completely dry. Season with fleur de sel. Heat a heavy-bottomed stainless steel pan with remaining oil until smoking point. Place scallops in the pan like a clock face. Sear undisturbed for 2 minutes until a deep golden crust forms.

5. 05

   Flip the scallops, add the remaining 20g of butter to the pan, and baste the scallops for 45 seconds. Remove from the pan and rest for 1 minute on a warm plate.

6. 06

   To plate: Swipe a generous spoonful of sunchoke purée across the center of the plate. Place three scallops atop the purée. Spoon the warm beurre noisette around the purée. Garnish with a nest of crispy leeks and a dusting of white pepper.