Sea Scallops With Sunchokes and Truffles

Ingredients

• ½ pound smoked slab bacon, diced
• 1 cup whole milk
• Juice of 1/2 lemon
• ½ pound sunchokes (Jerusalem artichokes)
• 1 large artichoke
• Sea salt
• white pepper
• Yoke of 1 hard-boiled egg
• 1 small shallot, minced
• 1 tablespoon minced chives
• 1 tablespoon minced flat-leaf parsley leaves
• 1 ¼ cups extra virgin olive oil
• 1 tablespoon cider vinegar
• 8 to 12 sea scallops, about 3/4 pound, tough tendons removed
• 2 cloves garlic, crushed
• 4 slices fresh black truffle, about 1/4 ounce, optional
• 4 sprigs watercress for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1028 calories; 93 grams fat; 18 grams saturated fat; 0 grams trans fat; 60 grams monounsaturated fat; 11 grams polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 24 grams protein; 110 milligrams cholesterol; 799 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 first-course servings

Preparation

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.
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.
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.
4. Place scallops in a saucepan that will hold them with little room to spare, in a single layer. Add 1/2 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.
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.

1 1/2 hours