Serves 4

8 ea U10 Sea Scallops

TT Garlic, thyme, rosemary, unsalted butter (for basting)

TT Kosher Salt (Jacobsen)

1 ea Whole Cauliflower Head

1lb Soft Unsalted Butter

¼ lb Oregon Black Truffle

1 ea Pomegranate, seeds cleaned

2lb Sunchokes, scrubbed clean

TT Herb Salad (equal parts parsley, chive (1” baton), tarragon, celery heart)


Set oven to 325F

Trim off outer leaves of cauliflower head, coat completely with soft butter, season liberally with kosher salt.

In a baking pan or other high-sided pan, place cauliflower head in oven, baste every 15 minutes until the head is uniformly golden brown and caramelized.

Cool, trim off florets, reserve.

Increase oven to 375F

Toss sunchokes in EVOO and kosher salt, roast skin-on until tender. Cool, break apart into random sized pieces, reserve.

Increase oven to 425F

Season scallops with kosher salt.

In two large saute pans over high heat, bring canola oil to smoke point, gently place four scallops in each pan. Reduce heat to medium-high. When you start to see golden around the edge, place the pans in the oven. Cook about 4 minutes or to desired doneness.

Return to burner on high heat. Add 1 smashed clove garlic, 2 sprigs thyme, 1 sprig rosemary, 3T unsalted butter. Allow butter to melt and foam. Flip over the scallops and baste with a large spoon. Then quickly remove from pan to a towel-lined plate.

While scallops are in the oven, glaze (butter with a splash of water or chicken stock) sunchokes and cauliflower, season with fresh shallot, fines herbes (minced parsley/shallot/tarragon), lemon juice.


Place two scallops on each warm plate, scatter sunchokes and cauliflower around them, sprinkle pomegranate and herb salad. With a microplane, grate a generous amount of Oregon Black Truffle over the tops of the scallops.