SCALLOPS WITH JERUSALEM ARTICHOKE PURéE AND HONEY-SAGE JUS

Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus image

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

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