Scallops With Artichokes And Jerusalem Artichokes
Published March 13, 2001
- Total Time
- 1 hour 30 minutes
- Rating
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Ingredients
1 pound Jerusalem artichokes, scrubbed
Salt
1 tablespoon honey
¼ 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
½ bunch fresh sage, in julienne
Nutritional analysis per serving (4 servings)
52 grams carbs; 52 milligrams cholesterol; 1398 calories; 58 grams monosaturated fat; 36 grams polyunsaturated fat; 26 grams saturated fat; 126 grams fat; 15 grams fiber; 1227 milligrams sodium; 23 grams protein; 17 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.
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Preparation
- Step 1
Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
- Step 2
Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
- Step 3
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.
- Step 4
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.
- Step 5
Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.
Private Notes