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.