Capesante Scottate con Crema di Topinambur, Nocciole Piemonte IGP e Tartufo Nero - Seared Scallops with Jerusalem Artichoke Cream, Piedmont Hazelnuts and Black Truffle
- 6 days ago
- 7 min read
Updated: 3 days ago
Serves: 4
Introduction
This dish is built around one fundamental principle: the scallop must remain the protagonist.
The natural sweetness of fresh sea scallops is paired with the earthy, slightly nutty character of Jerusalem artichokes, the roasted aroma of Piedmont hazelnuts, and the unmistakable fragrance of fresh black truffle.
Every component has a specific purpose. The Jerusalem artichoke provides creaminess without excessive richness. The hazelnuts introduce texture and toasted notes. The black truffle connects naturally with both the hazelnuts and the earthy character of the Jerusalem artichoke.
The scallops themselves require very little intervention. Their success depends almost entirely on quality, dryness, temperature, and precise cooking.
The final result should have a deeply golden exterior, a moist and tender center, an exceptionally smooth cream, and enough acidity to prevent the dish from becoming heavy.
Ingredients
For the Scallops
12 large dry sea scallops, preferably U10
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Kosher salt, as needed
Freshly ground white pepper, as needed
For the Jerusalem Artichoke Cream
1 pound Jerusalem artichokes
1 small shallot, thinly sliced
1 tablespoon unsalted butter
1 cup whole milk
½ cup heavy cream
½ cup light vegetable stock, approximately
1 teaspoon fresh lemon juice
Kosher salt, as needed
White pepper, as needed
For the Hazelnuts
⅓ cup Piedmont hazelnuts
1 teaspoon unsalted butter
1 small pinch fine sea salt
For Finishing
1 small fresh black truffle, approximately 1 ounce
1 tablespoon excellent extra virgin olive oil
1 tablespoon finely sliced fresh chives
Maldon sea salt, as needed
Mise en Place
Clean and peel the Jerusalem artichokes.
Slice them evenly so they cook at the same rate.
Toast and crush the hazelnuts.
Clean the truffle carefully with a soft brush.
Prepare the scallops by removing the small lateral muscle if still attached.
Keep the scallops refrigerated until shortly before cooking.
Have the cream completely prepared before beginning to sear the scallops.
Once the scallops enter the pan, the dish should move quickly toward service.
Preparation
1. Toast the Hazelnuts
Preheat the oven to 350°F.
Spread the hazelnuts in a single layer on a baking sheet.
Toast for approximately 8 to 10 minutes, until fragrant and lightly golden.
Remove from the oven and allow them to cool slightly.
Rub away as much of the loose skin as possible.
Crush the hazelnuts with the side of a chef's knife.
Do not pulverize them.
The final pieces should have slightly different sizes because this creates a more natural texture on the plate.
Toss them with the butter and a very small pinch of sea salt.
Reserve.
2. Prepare the Jerusalem Artichokes
Peel the Jerusalem artichokes and immediately place them in cold water to minimize oxidation.
Slice them approximately ¼ inch thick.
Melt the butter in a saucepan over medium low heat.
Add the shallot.
Cook gently for approximately 3 minutes.
The shallot should soften completely without developing brown color.
Add the sliced Jerusalem artichokes.
Cook for another 3 to 4 minutes, stirring occasionally.
Add the milk and heavy cream.
The liquid should almost cover the vegetables.
If additional liquid is necessary, add a small amount of vegetable stock.
Bring to a very gentle simmer.
Cook approximately 18 to 22 minutes, until the Jerusalem artichokes are completely tender.
Do not aggressively boil the dairy.
3. Blend the Cream
Transfer the Jerusalem artichokes and enough cooking liquid to a high speed blender.
Blend at high speed until completely smooth.
Add additional cooking liquid gradually until the desired consistency is achieved.
The cream should be thick enough to hold its position on the plate but soft enough to spread smoothly with a spoon.
Add the lemon juice.
Season carefully with kosher salt and white pepper.
Pass the cream through a fine mesh sieve.
This step is important.
A fine dining purée should have an exceptionally smooth mouthfeel without fibrous particles.
Keep warm at approximately 140°F to 150°F.
Do not boil after blending.
4. Prepare the Scallops
Remove the scallops from the refrigerator approximately 10 minutes before cooking.
Inspect each scallop and remove the lateral muscle if necessary.
Place them between several layers of paper towels.
Dry them thoroughly.
Replace the paper towels if they become wet.
The surface of the scallops should feel almost tacky rather than wet.
Season lightly with kosher salt immediately before cooking.
Do not heavily salt them in advance because salt will begin drawing moisture toward the surface.
5. Sear the Scallops
Place a heavy stainless steel or cast iron skillet over medium high to high heat.
Allow the pan to become thoroughly hot.
Add the olive oil.
When the oil begins shimmering, carefully place the scallops into the pan.
Leave significant space between each scallop.
If your pan is not large enough, cook them in two batches.
Never overcrowd the skillet.
Cook without moving the scallops for approximately 1½ to 2 minutes.
The first surface should develop a natural, deep golden brown crust.
Do not press down on the scallops.
Do not continuously move them.
Do not attempt to create artificial grill marks.
Turn each scallop only once.
Reduce the heat slightly.
Add the butter.
As the butter foams, tilt the skillet and spoon the hot butter over the scallops for approximately 30 to 45 seconds.
Remove immediately.
Proper Scallop Doneness
A properly cooked scallop should have a deeply caramelized exterior and a moist, tender center.
The sides should remain ivory rather than becoming completely opaque and rubbery.
For large scallops, an internal temperature around 120°F to 125°F when removed from the pan will generally produce a tender result, depending on size and personal preference.
Residual heat will continue cooking them slightly after they leave the skillet.
Do not chase an excessively dark crust at the expense of the interior.
Why Dry Scallops Matter
Whenever possible, purchase scallops labeled dry packed or dry scallops.
Some commercially processed scallops are treated with phosphate solutions that increase water retention.
Excess surface moisture makes proper caramelization significantly more difficult.
Instead of immediately browning against the hot metal, wet scallops release water and begin steaming.
The result is usually a pale exterior and a firmer interior because additional cooking time is required to develop color.
For this preparation, dry scallops make a substantial difference.
6. Final Seasoning
Allow the scallops to rest for approximately 30 to 45 seconds.
Taste the Jerusalem artichoke cream again.
Adjust its seasoning if necessary.
The cream should be slightly restrained because the hazelnuts, finishing salt, and truffle will add additional complexity.
Michelin Style Plating
Use a large warm white plate.
Place approximately 2 to 3 tablespoons Jerusalem artichoke cream slightly off center.
Using the back of a spoon, pull the cream into a clean natural sweep.
Arrange three scallops per person across the cream.
Keep the caramelized surfaces completely visible.
Do not pour sauce over the tops of the scallops.
Scatter a restrained quantity of toasted Piedmont hazelnuts around the composition.
Shave the fresh black truffle directly over and around the scallops immediately before service.
Add several tiny pieces of finely sliced chive.
Finish with a few drops of excellent extra virgin olive oil.
Add only a few crystals of Maldon sea salt if necessary.
The presentation should remain low, natural, and elegant.
Avoid excessive microgreens, flowers, or tall decorative garnishes.
Restaurant Service Method
The Jerusalem artichoke cream can be prepared before service and held warm in a covered container.
The hazelnuts can be toasted earlier in the day but should be kept completely dry.
The truffle should be cleaned beforehand but shaved only during final plating.
The scallops must be cooked to order.
For efficient restaurant service, portion three scallops per plate before service and keep them refrigerated on absorbent paper.
Replace the paper if moisture accumulates.
Once an order is fired, begin reheating the Jerusalem artichoke cream.
Sear the scallops last.
The plate should leave the pass immediately after the truffle has been shaved.
Wine Pairing
Alta Langa DOCG
A traditional method sparkling wine from Piemonte is an excellent pairing.
Its acidity refreshes the palate after the butter and Jerusalem artichoke cream, while the bottle aging can contribute toasted, brioche, and nutty characteristics that connect naturally with the Piedmont hazelnuts.
Franciacorta Satèn DOCG
For a softer expression, Franciacorta Satèn provides fine bubbles and a creamy texture that complements the scallops without overwhelming them.
Chardonnay
A restrained Chardonnay with good acidity and moderate oak can also work particularly well with the butter, hazelnut, and truffle components.
Avoid heavily oaked examples that could dominate the delicacy of the scallops.
Chef's Technical Notes
Dry the scallops thoroughly. This is one of the most important steps in the entire recipe.
Use a genuinely hot pan. A lukewarm skillet will not produce proper caramelization.
Do not overcrowd the skillet. Excess scallops reduce the surface temperature and create steam.
Turn the scallops only once. Constant movement interferes with crust development.
Keep the cream extremely smooth. Passing it through a fine sieve separates restaurant quality texture from a rustic vegetable purée.
Use truffle with discipline. More truffle does not automatically produce a better dish.
Control the rosemary and herbs. In this particular preparation, the truffle should provide the principal aromatic component.
Serve immediately. Scallops deteriorate quickly once cooked, both in temperature and texture.
Chef Gianluca's Recommendation
The most important ingredient in this recipe is not the truffle.
It is the scallop.
Buy the largest, freshest dry scallops available and treat them with restraint.
Dry them thoroughly, use a genuinely hot pan, develop a natural golden crust, and remove them while the center is still moist.
Then make the Jerusalem artichoke cream exceptionally smooth.
The hazelnuts should provide occasional crunch rather than covering the plate, and the black truffle should be shaved only seconds before service.
When the dish is balanced correctly, you should first taste the sweet scallop and its caramelized surface. Then comes the creamy, earthy Jerusalem artichoke, followed by toasted hazelnut and finally the perfume of black truffle.
That progression is what gives the dish elegance.
Chef Gianluca
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