Seared Scallops with Lemon Brown Butter, Sunchoke Purée, and Brusse

Ingredients

• 1 lb Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons extra virgin olive oil
• 4 slices bacon, cooked and chopped
• 2 lbs. sunchokes
• 3 cups heavy cream
• 1 3/4 lb scallops
• 4 tablespoons unsalted butter
• 1 tablespoon lemon juice
• Kosher salt and black pepper, to taste