INGREDIENTS
Servings: 4
Jerusalem artichoke (Sunchoke)
14 oz, peeled and chooped
Butter
3 oz
Double cream
2 fl oz
Lemon
½ , juiced
Water
to cover
Salt
to taste
Ground black pepper
to taste
Peas
9 oz, pods removed
Cumin
½ tsp, ground
Butter
2 oz
Double cream
3 fl oz
Lemon
½ , juiced
Salt
to taste
Ground black pepper
to taste
Hand-dived scallops
12, coral removed
Olive oil
1 tbsp
Streaky bacon
4 rashers
Salt
to taste
Ground black pepper
to taste
Scallops with Sunchoke puree
Prep:
30 m
Cook:
50 m
Ready in:
80 m
DIRECTIONS
  1. Cover Jerusalem artichokes with water in a saucepan, bring to the boil and simmer until tender, about 8-10 minutes. Drain and cool. Puree artichokes together with butter, cream, and lemon juice until smooth. Add salt and black pepper to the puree and warm in a saucepan.
  2. To make pea mash, boil peas in salted water until tender, for 3-4 minutes. Drain the peas and put in the saucepan. Mix in cumin, butter, cream, and lemon juice. Mash the mixture and season with salt and black pepper.
  3. Season scallops with salt and black pepper. Pour olive oil in a heated frying pan. Fry scallops for 2 minutes on each side. Set aside.
  4. Cook bacon in another frying pan over high heat until crisp. Remove from the pan and dry on kitchen paper.
  5. Divide artichoke puree into 4 plates. Spread pea mash on top of the puree. Put 3 scallops with a piece of bacon on top.
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