Caramelized Sea Scallops Recipe

Place the cubed potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a simmer over medium-high heat and cook until potatoes are very tender, about 12–15 minutes.

Drain potatoes thoroughly and return to the warm pot for 1 minute to dry off excess moisture.

Warm the cream, milk, and 2 tablespoons butter together in a small saucepan or microwave until the butter is melted and mixture is hot (do not boil).

Pass the potatoes through a ricer or mash very finely. Gradually stir in the warm cream mixture until smooth and silky. Season with 1 tsp salt and 1/4 tsp white pepper. Keep warm over very low heat, stirring occasionally, or hold in a warm oven (90–100°C / 200°F) covered.

Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat until foaming.

Add the minced shallot and cook until translucent, about 1–2 minutes, then add the minced garlic and cook 30 seconds until fragrant.

Add the sliced mushrooms in a single layer if possible. Let them sit undisturbed for 2 minutes to develop color, then stir and cook another 2–3 minutes until mostly browned.

Stir in the sweet corn and thyme, cook 1–2 minutes just to warm the corn and blend flavors. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 teaspoon white wine vinegar, 1/2 teaspoon black truffle paste (or grated truffle), 1/4 tsp Dijon mustard, 1/4 tsp honey, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper.

Whisk or shake vigorously until emulsified and taste; adjust salt or truffle intensity as desired. Keep at room temperature.

Toast hazelnuts in a dry skillet over medium heat, shaking the pan occasionally, until fragrant and lightly browned, about 3–4 minutes. Transfer to a cutting board and coarsely chop. Set aside.

Have microgreens ready and flaky sea salt measured for finishing.

Pat the scallops very dry with paper towels (moisture prevents proper browning). If there are any side muscles remaining, remove them.

Season both sides of the scallops with 1 tsp sea salt and 1/2 tsp freshly ground black pepper, dividing evenly.

Heat a large stainless-steel or cast-iron skillet over high heat until very hot, about 2–3 minutes. Add 2 teaspoons neutral oil, swirl to coat.

Place scallops in the pan without crowding (work in two batches if necessary). Let scallops sear undisturbed for about 1.5–2 minutes until a deep golden crust forms on the bottom.

Flip scallops and immediately add 1 tablespoon butter to the pan. Tilt the pan and spoon the melted butter over the scallops for 30–45 seconds to finish cooking (internal temperature ~125–130°F for medium). Remove scallops to a warm plate and keep warm.

If batches were required, repeat for remaining scallops and transfer to a warm place.

Assemble Purée Base

Spoon a generous portion (about 3/4 cup) of warm potato purée onto each plate and smooth into a shallow well in the center.

Add Mushroom-Corn Mix

Spoon a heaping 2–3 tablespoons of the mushroom and sweet corn mixture into the well on each plate, slightly off-center so scallops can be arranged beside it.

Place Scallops

Arrange 3 seared scallops on each plate beside the mushroom-corn mixture, slightly overlapping if desired.

Dress and Garnish

Lightly drizzle about 1 teaspoon of black truffle vinaigrette over the mushrooms and around the scallops (reserve remaining vinaigrette for service). Scatter a teaspoon of chopped toasted hazelnuts over the mushrooms and scallops. Add a few microgreens on top or to the side. Finish with a light sprinkle of flaky sea salt over the scallops and a couple of grinds of black pepper.

Serve immediately while scallops are hot and purée is warm.