Try these Scallops with Sunchoke puree - a delicate dish perfect for special occasion!
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
DIRECTIONS
- 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.
- 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.
- 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.
- Cook bacon in another frying pan over high heat until crisp. Remove from the pan and dry on kitchen paper.
- 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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