In a large, heavy-based saucepan gently sweat the celery, leek, onion, fennel, garlic and thyme with the olive oil, taking care to avoid any colouring. When soft and aromatic, add the stock, followed by the artichoke, potato, bay leaf, chilli flakes, fennel seeds and coriander seeds. Simmer gently until the potatoes are cooked. Purée in a blender until smooth, then pass through a sieve and return to the heat. Add the cream and bring to a simmer. Remove the soup from the heat and set aside to cool. Season with white pepper and salt.
To prepare the scallops, make a brine by whisking
Thinly slice the extra artichokes using a mandolin. Fry in sunflower oil at 135°C (275°F) for 3 minutes or until golden. Drain on paper towel and season lightly with salt.
Season the top of the scallops with salt. Heat a heavy-based frying pan over medium–high heat, brush the pan with oil and place the scallops evenly in the pan, top side down. Sear in the hot pan on one side until golden then turn them over with a spoon. Add the lemon juice to the scallops in the pan and remove them immediately to a tray. It is best to do this in batches.
Arrange the scallops in a bowl and garnish with a few artichoke chips. Season with a little sherry vinegar and top with shaved fresh black truffle. Meanwhile, heat the soup, season with salt and pepper and finish with a little lemon juice. Pour the soup, about
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