Pan-grilled Scallops with Jerusalem Artichoke Purée

Name: Pan-grilled Scallops with Jerusalem Artichoke Purée
Cook time: 22 min
Total time: 30 min
Yield: 8
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