Hazelnut and Sunchoke Velouté with Pan-Seared Sea Scallops
2 cups fresh peeled & sliced sunchoke *
4 cups whole milk
4 garlic cloves, peeled & blanched
2 Tablespoons butter
1/8 cup peeled, roasted & chopped hazelnuts
8 medium size scallops, cleaned
* If you do not have sunchokes you can use fresh artichoke hearts.
To make the velouté: Sweat the sunchoke or artichoke hearts, garlic and butter in pan over a low heat until soft (about 1 hour). Add milk, salt & pepper. Simmer for about 10 minutes. Blend until smooth.
In separate pan, pan sear the cleaned scallops until golden brown (about 2 minutes on each side) over a medium-high heat. Arrange the scallops on surface of the velouté with chopped hazelnuts and a drizzle of hazelnut oil (optional). Finish with a garnish of fresh chive.
The delicacy of the scallop, the creamy texture & naturally light nuttiness of the sunchoke in the velouté are a perfect compliment alongside our Estate bottled Chardonnay.
Serve with Chalk Hill Estate Bottled Chardonnay.