Best Jerusalem Artichoke Soup With Scallops Recipes

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JERUSALEM ARTICHOKE SOUP



Jerusalem Artichoke Soup image

Provided by Alex Guarnaschelli

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 pounds Jerusalem artichokes, scrubbed clean and dried
3 tablespoons extra-virgin olive oil
1 red onion, peeled and sliced
1 clove garlic, peeled and crushed lightly with the side of a knife
Sea salt and freshly ground pepper
Small bunch fresh thyme, tied with string
4 to 5 cups water (or vegetable stock, if desired)
1 cup heavy cream

Steps:

  • I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
  • Preheat the oven to 450 degrees F.
  • Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
  • Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
  • Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
  • Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
  • Serving suggestion: Crusty sourdough bread or seeded bread.

SCALLOPS WITH JERUSALEM ARTICHOKE PURéE AND HONEY-SAGE JUS



Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 pound Jerusalem artichokes
Salt and freshly ground white pepper
2 tablespoons extra virgin olive oil
12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 teaspoon fresh thyme leaves
2 teaspoons honey
1/4 cup sherry vinegar
12 sage leaves, julienned

Steps:

  • Place artichokes in saucepan with salted water to cover and boil until tender. Drain, peel and purée. Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil. Keep warm.
  • Dry scallops on paper towel. Season with salt and pepper. Heat remaining oil in a 12-inch skillet until very hot. Add scallops, and sear on one side, about 2 minutes. When golden brown, turn and lower heat. Add butter to pan in bits. Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked. Transfer scallops to a warm platter.
  • Add honey and vinegar to skillet, and whisk to deglaze pan. Season with salt and pepper. Spoon a mound of Jerusalem artichoke purée into center of each of 4 warm dinner plates. Place scallops around. Spoon pan sauce over scallops, and scatter sage on top. Serve.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 673 milligrams, Sugar 14 grams, TransFat 0 grams

SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES



Scallops With Artichokes And Jerusalem Artichokes image

Provided by Regina Schrambling

Categories     dinner, appetizer, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 pound Jerusalem artichokes, scrubbed
Salt
1 tablespoon honey
1/4 cup sherry vinegar
2 tablespoons sherry
2 cups peanut oil
3 large artichoke hearts
2 tablespoons olive oil
12 large scallops
Fresh black pepper to taste
3 tablespoons butter
2 teaspoons minced shallot
2 thyme sprigs, chopped
1/2 bunch fresh sage, in julienne

Steps:

  • Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
  • Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
  • Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
  • Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
  • Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.

SCALLOPS WITH JERUSALEM ARTICHOKES AND LEMON BUTTER



Scallops with Jerusalem Artichokes and Lemon Butter image

Scallops natural richness is perfectly offset here with fresh, crunchy, sliced Jerusalem artichokes, making this entree a refreshing and satisfying dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 8

8 ounces Jerusalem artichokes
1/2 Golden Delicious or Braeburn apple, diced
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
20 large sea scallops
7 tablespoons unsalted butter

Steps:

  • 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  • 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
  • 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.

JERUSALEM ARTICHOKE SOUP



Jerusalem Artichoke Soup image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

1 pound Jerusalem artichokes
Juice of 1/2 lemon
4 tablespoons butter
1 leek, white part only, sliced into 1/2inch pieces
1 carrot, sliced into 1/2inch rounds
3 cups chicken stock (preferably homemade) or water
Salt and freshly ground black pepper
1/2 cup heavy cream
Freshly grated nutmeg

Steps:

  • Brush and scrub Jerusalem artichokes under cold running water. Cut them into 1/4inch slices and toss with lemon juice. Melt butter in a 4quart nonreactive saucepan. Add leek, carrot and Jerusalem artichokes with the lemon juice. Cover and cook over gentle heat for 20 minutes. Add 2 1/2 cups stock or water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and simmer for another 25 minutes. When cooked, remove from the heat and puree the soup with an additional 1/2 cup stock, or water and cream. Pass puree through a drum sieve. Return soup to a clean saucepan and reheat.
  • Ladle soup into warm soup bowls and dust each portion with fresh grated nutmeg.

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