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1
Place bacon and milk in a saucepan, bring to a simmer, remove from heat and allow to steep 30 minutes.
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2
Meanwhile, in a bowl mix 1 cup water with lemon juice.
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3
Peel and dice sunchokes and place in bowl.
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4
Trim artichoke down to fleshy heart, removing all leaves and choke, and place in bowl.
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5
Discard artichoke leaves and choke.
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6
Remove bacon from saucepan and discard or reserve for another use.
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7
Add sunchokes and artichoke heart to milk and simmer gently until tender, about 25 minutes.
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8
Remove artichoke heart and reserve.
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9
Puree sunchokes with any milk remaining in pan.
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10
Season with salt and white pepper.
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11
Rinse saucepan and place puree in it.
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12
Sliver artichoke heart.
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13
Mash egg yolk and mix with shallot, chives and parsley.
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14
Drizzle in 3 tablespoons oil, beating with a whisk.
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15
Add vinegar, season with salt and pepper, beat well and set aside.
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16
Place scallops in a saucepan that will hold them with little room to spare, in a single layer.
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17
Add 1/2 cup olive oil and the garlic.
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18
Heat to 110 degrees (use an instant thermometer) and cook for 3 minutes, turning scallops once.
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19
Remove scallops and oil from heat, cover and set aside.
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20
Heat remaining oil in pan and quickly saute artichoke heart slices.
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21
Briefly reheat sunchoke puree.
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22
To serve, spoon warm sunchoke puree on each of 4 plates.
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23
Scatter artichoke slices around it.
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24
Divide scallops on top of puree.
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25
Spoon egg and herb sauce (gribiche) on scallops, top each with a truffle slice if using, and put a watercress sprig alongside.
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26
Serve.
