SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES

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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.

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