Prepare the Sunchoke Purée

1. Peel the sunchokes and place them immediately in boiling water to prevent browning. Simmer until very soft, about 12 minutes.
2. Drain sunchokes and blend until smooth. Transfer the purée back to the stove, add heavy cream, and reheat gently.
3. Whisk in butter until the purée becomes creamy. Stir in a pinch of sugar, and season with salt and white pepper to taste. Keep warm.

Cook the Scallops

1. Pat the scallops dry with a paper towel and season both sides with salt and pepper.
2. Heat a skillet over high heat with a thin layer of vegetable oil. Once hot, sear the scallops for about 1 minute on each side or until a golden crust forms.
3. Remove scallops and reduce heat to medium. In the same pan, melt 2 tablespoons of butter.
4. Add capers and lemon juice to the pan and simmer for one minute, stirring frequently.

Assemble the Dish

1. Spoon the sunchoke purée onto plates, placing it at the center.
2. Set seared scallops on top of the purée.
3. Drizzle the caper and butter sauce around the plate.
4. Garnish with fresh dill and serve immediately.