A white wine like Chardonnay matches perfectly with the slight sweetness of seared scallops.
Peel and finely chop garlic and shallots. Peel sunchokes and cut into small cubes.
In a small saucepan, melt butter and add garlic, shallots, and sunchokes and sauté briefly. Pour in chicken stock and season with nutmeg, salt, and pepper, and let simmer.
In the meantime, heat oil in a frying pan over medium-high heat. Transfer scallops to the pan. Carefully sear on both sides until golden brown, approx. 1 – 2 min. on each side, then add lime juice and season with salt and pepper.
As soon as sunchokes are soft, purée everything together in the saucepan.
Remove leaves from cilantro and mint. Arrange sunchoke purée on a serving plate, top with scallops, and garnish with mint, cilantro, and some freshly peeled sunchokes.