JERUSALEM ARTICHOKE SOUP WITH SCALLOPS

JERUSALEM ARTICHOKE SOUP WITH SCALLOPS image

Yield 4 people

Number Of Ingredients 9

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2 tbsp butter
1 cup chopped onion (2 medium)
1 tsp chopped garlic
500 g Jerusalem artichokes, peeled and cut into 1-inch chuncks
3 cups chicken stock
1/3 cup whipping cream
Salt and pepper (preferrably white)
1 tbsp olive oil
4 jumbo scallops

Steps:

Heat butter in a pot over medium heat. Add onion and garlic and sautee for 1 minute. Pour in stock and bring to a boil. Turn heat to low, cover and simmer for 15 to 20 mintes or until artichokes are very tender. Puree soup using a hand-held blender or food processor until smooth. Return soup to pot, add cream and season with salt and pepper. Heat olive oil in a non-stick skillet over high heat. Add scallops and sear for 3 min until deep brown. Turn over and slide skillet off the heat, leaving scallops in the pan. Season with salt and pepper. Scallops need another 2 minutes to finish cooking, but will also hold for another 5 minutes if soup is not yet ready. Pour soup over plated scallops.