Peel the Jerusalem artichokes and thinly slice them on a mandolin. Once cut, place the artichokes in a cold water with a squeeze of lemon juice to prevent them discolouring.
Finely slice the shallot and dice the garlic. Pick the leaves from the sprigs of thyme.
Heat a saucepan over a medium heat and sweat the shallots iin butter until soft. Drain the artichokes and add the to the pan. Season with fine salt. Cook until they start to soften.
Add the garlic and thyme leaves and then cook for a further minute. Add the white wine to the saucepan and reduce this by half. Add the chicken stock and reduce the heat to a simmer. Cook until the artichokes are completely soft. When the artichokes are soft add the double cream and puree in a food processor until completely smooth and silky.
Preheat the oven to 180'c.
Place the slices of pancetta between two sheets of baking paper and then between two baking trays. Bake in the oven at 180 degrees for 6 - 7 minutes, until golden brown. The pancetta will crisp as it cools.
If necessary, prepare the scallops by removing them from the shell and peel away the frill and the orange coral. Wash under cold running water to remove any grit and then dry on some kitchen paper.
Heat up a frying pan until very hot. Season the scallops with salt and then fry in a drizzle of sunflower oil. Cook on one side for two minutes until golden brown and then finish cooking by turning them over and cooking for another minute. Squeeze over the juice of half a lemon, a drizzle of truffle oil and add a knob of butter to the pan and roll the scallops around in this sauce.
Whilst the scallops are cooking reheat the puree.
To assemble the dish, smear a spoonful of Jerusalem artichoke puree on the plate, put the scallops on top and drizzle on the juices from the pan. Finish the plate with crisp strips of pancetta and a final drizzle of black truffle oil.
«When making the pan juices make sure that the sediment in the pan is not burnt. If it is burnt it will taste bitter and unpleasant.»