Recipe · No. 01
Seared scallops with sunchoke purée
35 min · Serves 2
A home version of our Saint-Jacques: a silky sunchoke purée under scallops seared hard for a golden crust. Takes 35 minutes and serves two.
The Recipe
Serves 2 · 35 min
Ingredients
- 6 large dry sea scallops
- 400 g sunchokes (Jerusalem artichokes), peeled and sliced
- 250 ml whole milk
- 30 g butter, plus 1 tsp for the pan
- 1 tbsp neutral oil
- Salt and white pepper
- 1 lemon, cut into wedges
- A few drops of truffle oil (optional)
Method
- Simmer the sunchokes in the milk, 100 ml water and a pinch of salt for 15 to 18 minutes, until completely soft.
- Blend with the butter and enough of the cooking liquid to make a smooth purée. Season and keep warm.
- Pat the scallops very dry and season them. Dry scallops are what make a crust.
- Heat the oil in a heavy pan until it just starts to smoke. Sear the scallops for about 90 seconds per side without moving them, adding the 1 tsp of butter at the end.
- Spoon the purée onto warm plates, set the scallops on top, and finish with a squeeze of lemon and a few drops of truffle oil.