Seared Diver Scallops (Viking Ocean)

⅓ C (110 g) radishes, thinly sliced

½ C (125 ml) extra virgin olive oil

1 sprig thyme

⅛ tsp (1 g) crushed red pepper

¼ tsp (2.5 g) sea salt

1 lb (480 g) scallops

1 tsp (35 ml) extra virgin olive oil

1 tsp (1 g) thyme, chopped

1 tsp (1 g) pink peppercorns, crushed

2 T (30 ml) extra virgin olive oil

1 C (200 g) sunchokes, peeled and diced

2 T (30 g) shallots, sliced

1 sprig thyme

⅛ tsp sea salt

¾ C (187 g) heavy cream

2½ tsp (12 g) mascarpone

1½ T (16 g) lemon zest

1 T (2.5 g) thyme flowers

1 T (2.5 g) rosemary, chopped

1 T (2.5 g) pine nuts, toasted and chopped

2 T (30 ml) olive oil, divided

2 asparagus spears, peeled and thinly sliced diagonally

Sea salt and freshly ground black pepper to taste

Combine radishes, olive oil, thyme, red pepper and salt in a small saucepan and cook over low, stirring occasionally, until tender, about 10 minutes. Remove from heat, cool. Transfer to a bowl, cover; refrigerate overnight.

Pat scallops dry with paper towels. Combine olive oil, thyme and pink peppercorns in a bowl. Add scallops, toss gently to coat; cover, refrigerate 1 hour.

Place half of olive oil in a medium saucepan over medium high; add half of sunchokes and cook, stirring often, until browned, about 10 minutes. Add shallots, thyme and salt and cook, stirring frequently, until shallots are lightly browned, about 3 minutes. Stir in remaining sunchokes and cream and bring to a boil. Reduce heat; simmer until softened, about 18 minutes. Remove from heat, discard thyme; transfer to a food processor, pulse 4-5 times. Add mascarpone and, with machine running, gradually add remaining olive oil. If desired, push through a fine mesh strainer. Transfer to a bowl, cover and set aside.

Combine all ingredients in a small bowl, cover and refrigerate.

Place 1 tablespoon (15 ml) olive oil in a medium skillet over medium high and add asparagus and radish confit. Cook, stirring occasionally, until lightly browned, about 4 minutes. Remove from heat. Place remaining tablespoon (15 ml) olive oil in a large skillet over medium high. Sprinkle scallops with salt and pepper, place in skillet and cook without moving until golden brown, about 2 minutes. Turn and cook until scallops are medium rare, 1-2 minutes more. Remove from heat; let stand 2 minutes. To plate, place a spoonful of purée onto plates; place scallops over purée, and arrange gremolata and radish/asparagus mixture on top of scallops. Serve immediately.