Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus
Updated August 11, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 pound Jerusalem artichokes
Salt and freshly ground white pepper
2 tablespoons extra virgin olive oil
12 to 16 sea scallops, 1 ¼ pounds, tough tendon removed
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 teaspoon fresh thyme leaves
2 teaspoons honey
¼ cup sherry vinegar
12 sage leaves, julienned
Nutritional analysis per serving (4 servings)
31 grams carbs; 42 milligrams cholesterol; 299 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 4 grams fiber; 680 milligrams sodium; 20 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This is delicious, but there are two imperatives: sea scallops and a whisk. My sauce ended up as black globs, delicious but ugly.