St. Jacques de l'Atlantique...St. Jacques de l'Atlantique au Diamant Noir et Émulsion de Champagne

Pan-seared hand-dived scallops paired with paper-thin black winter truffle, served over a velvety leek subric and finished with a delicate Champagne-infused emulsion.

Ingredients

Cooking Instructions

1. 01

   Sweat the sliced leeks in 20g of butter over low heat until completely soft but not browned. Add 30ml of cream, simmer for 2 minutes, then blend until silky smooth. Pass through a fine chinois sieve and keep warm.

2. 02

   In a small saucepan, combine minced shallots and Champagne. Reduce over medium heat until only 2 tablespoons of liquid remain.

3. 03

   Whisk in the remaining cold butter, one cube at a time, into the Champagne reduction to create a glossy emulsion. Do not let it boil. Season with a touch of salt and keep in a warm spot.

4. 04

   Season the scallops with salt. Heat grapeseed oil in a stainless steel pan until just below the smoking point. Sear scallops for 90 seconds on one side until a deep golden-brown crust forms.

5. 05

   Flip the scallops, add a small knob of butter to the pan, and baste for 30 seconds. Remove immediately to maintain a translucent, tender center.

6. 06

   To plate, spoon a circle of leek purée in the center of a warmed plate. Place three scallops atop the purée. Shave fresh truffle generously over the scallops using a truffle mandoline.

7. 07

   Aerate the Champagne sauce with an immersion blender to create a light foam. Spoon the emulsion around the scallops and garnish with micro chervil and a touch of Fleur de Sel.