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Ingredients
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Sea Scallops
Sunchoke Purée
Mushroom Sauté
Hazelnut Topping
Method
Preparing Sea Scallops
- 1
Searing the Scallops
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the sea scallops with salt and black pepper. Once the oil is hot, add the scallops to the skillet, ensuring they are not crowded. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
Making Sunchoke Purée
- 2
Cooking the Sunchokes
Peel and chop the sunchokes into small pieces. In a medium saucepan, add the chopped sunchokes, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
- 3
Blending the Purée
Drain the sunchokes and return them to the saucepan. Add butter, heavy cream, salt, and black pepper. Use an immersion blender to purée until smooth. Adjust seasoning to taste. Keep warm.
Sautéing Shimeji Mushrooms
- 4
Cooking the Mushrooms
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the shimeji mushrooms, season with salt and black pepper, and cook for about 5-7 minutes until tender and slightly caramelized. Remove from heat.
Preparing Hazelnut Topping
- 5
Toasting Hazelnuts
In a small skillet, melt 1 tablespoon of butter over medium heat. Add chopped hazelnuts and a pinch of salt. Toast for about 3-5 minutes until lightly browned and fragrant. Remove from heat and set aside.
Plating the Dish
- 6