Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion

serves 4

Preparation time: 40 min

Cooking time: 50 min

• 8 scallops
• 4 slices Colonnata bacon
• Olive oil

Jerusalem artichoke mousseline

• 200 g Jerusalem artichokes
• 50 g liquid cream
• 30 g butter

Yuzu emulsion

• Scallop beards and coral
• 1 shallot
• 1 knob butter
• 50 cl white wine
• 50 cl whole milk
• 50 cl single cream
• Juice of 1 yuzu
• Olive oil
• Salt and white pepper

1 - Prepare the scallops: remove the beards and coral from the nuts. Rinse well in cold water. Place the nuts on absorbent paper, reserving the beards and coral.

2 - Prepare the Jerusalem artichoke mousseline: peel the Jerusalem artichokes with a potato peeler. Steam them until tender (approx. 20-25 min). In a smoker, smoke the cooked Jerusalem artichokes for 15 min. Blend with the cream and butter and adjust the seasoning. Keep warm.

3 - Prepare the yuzu emulsion: peel and slice the shallot, then sweat it in the butter. Add the barbs and coral, and sauté for a further 5 min. Add the white wine and reduce by half. Add the cream and milk, simmer for 5 min, then add the yuzu juice. Blend, strain and emulsify using a blender or siphon.

4 - Cooking the sc allops: in a hot frying pan, drizzle with olive oil and brown the scallops for 45 seconds on each side.

5 - Presentation: in a soup plate, arrange a pretty quenelle of Jerusalem artichoke mousseline, add 2 walnuts, sprinkle with a few flakes of salt and a turn of the pepper mill. Place a slice of Colonnata bacon under the flame of a small blowtorch for a few seconds. Add a dollop of yuzu emulsion. Taste and enjoy.