Sea Scallops With Sunchokes and Truffles
- Total Time
- 1½ hours
- Rating
- Notes
- Read community notes
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Ingredients
- ½pound smoked slab bacon, diced
- 1cup whole milk
- Juice of ½ lemon
- ½pound sunchokes (Jerusalem artichokes)
- 1large artichoke
- Sea salt
- white pepper
- Yoke of 1 hard-boiled egg
- 1small shallot, minced
- 1tablespoon minced chives
- 1tablespoon minced flat-leaf parsley leaves
- 1¼cups extra virgin olive oil
- 1tablespoon cider vinegar
- 8 to 12sea scallops, about ¾ pound, tough tendons removed
- 2cloves garlic, crushed
- 4slices fresh black truffle, about ¼ ounce, optional
- 4sprigs watercress for garnish
Preparation
- Step 1
Place bacon and milk in a saucepan, bring to a simmer, remove from heat and allow to steep 30 minutes. Meanwhile, in a bowl mix 1 cup water with lemon juice. Peel and dice sunchokes and place in bowl. Trim artichoke down to fleshy heart, removing all leaves and choke, and place in bowl. Discard artichoke leaves and choke.
- Step 2
Remove bacon from saucepan and discard or reserve for another use. Add sunchokes and artichoke heart to milk and simmer gently until tender, about 25 minutes. Remove artichoke heart and reserve. Purée sunchokes with any milk remaining in pan. Season with salt and white pepper. Rinse saucepan and place purée in it. Sliver artichoke heart.
- Step 3
Mash egg yolk and mix with shallot, chives and parsley. Drizzle in 3 tablespoons oil, beating with a whisk. Add vinegar, season with salt and pepper, beat well and set aside.
- Step 4
Place scallops in a saucepan that will hold them with little room to spare, in a single layer. Add ½ cup olive oil and the garlic. Heat to 110 degrees (use an instant thermometer) and cook for 3 minutes, turning scallops once. Remove scallops and oil from heat, cover and set aside. Heat remaining oil in pan and quickly sauté artichoke heart slices. Briefly reheat sunchoke purée.
- Step 5
To serve, spoon warm sunchoke purée on each of 4 plates. Scatter artichoke slices around it. Divide scallops on top of purée. Spoon egg and herb sauce (gribiche) on scallops, top each with a truffle slice if using, and put a watercress sprig alongside. Serve.
Private Notes
Cooking Notes
The prep time for the puree is about twice as long. I used jarred artichoke hearts instead of fresh (not in season) and it tasted delicious. I'm not sure gribiche is the best sauce to go with the dish - it seemed like it needed something with more "punch." The output was delicious, but this is not a week-day, time sensitive dish. I needs more prep and cook time (although scallops were spot on.) I'd make a lot of changes before I made it again.
I believe this is a recipe for sunchokes (as opposed to artichokes). Still not that fun to prep but not as bad a prepping fresh artichokes!
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