Pan-grilled Scallops with Jerusalem Artichoke Purée
Jerusalem artichokes are wonderfully versatile
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
8 super fresh scallops
sea salt
For the purée
450g Jerusalem artichokes (weighed after peeling)
450g potatoes, scrubbed clean
4 tbsp cream
25g butter
salt and freshly ground black pepper (optional)
To serve
extra virgin olive oil
flakes of sea salt
little sprigs of chervil
Method
First make the artichoke purée.
Cook the artichokes and potatoes separately in boiling salted water until tender and completely cooked through.
Peel the potatoes immediately and place them with the hot artichokes in a food processor. Add the cream and butter and season with salt and freshly ground black pepper. Blend until a silky consistency is achieved. Taste and correct seasoning.
To serve, reheat the artichoke purée if necessary. Heat the pan on a high heat, dry the scallops well, drizzle with extra virgin olive oil and season with a little salt.
Pan-grill the scallops for a few minutes on both sides. Put a generous tablespoon of artichoke purée on each small plate, top each one with a pan-grilled scallop, drizzle with extra virgin and sprinkle each plate with a few flakes of sea salt.
