Jerusalem Artichoke and Vanilla Bean Puree with Seared Sea Scallops

Preheat the oven to 325 degrees F.

Toss the Jerusalem artichokes with clarified butter. Transfer to baking sheet or roasting pan. Roast in oven for 25 minutes.

Melt butter in non-reactive pot over medium-high heat, add shallots and cook for about 4 to 5 minutes, until golden brown. Add roasted Jerusalem artichokes, water and kosher salt, bring to boil reduce to simmer. Cook for 10 minutes. Add 35% cream and vanilla bean seeds. Remove from heat and blend thoroughly in food blender or with hand blender. Pass through a fine-meshed strainer or chinois. Taste for seasoning. Set aside Jerusalem artichoke and vanilla bean sauce and reserve in saucepan.

Preheat the oven to 375 degrees F.

Heat an 8 to10-inch cast iron frying pan (or any heavy bottomed pan) over medium-high heat until very hot. Season scallops with kosher salt and freshly ground pepper. Add clarified butter to hot pan. Cook scallops in batches. Add scallops to pan, flat side down and sear until golden brown. Transfer scallops to a baking tray. Roast scallops on baking sheet in oven for until slightly translucent, about 4 to 5 minutes, depending on size.

Reheat the Jerusalem and Artichoke Puree. Divide the sauce evenly among 6 plates. Place scallops on top of the puree. Serve with your favourite Asian green vegetable. Garnish with crispy fried shallots.