Equipment
Ingredients
jerusalem artichoke purée
- 400 g jerusalem artichokes, peeled and chopped
- water
- 75 g unsalted butter
- 50 ml heavy cream
- ½ lemon juice
- 1 g salt
- 1 g black pepper
crushed peas
- 250 g peas, fresh or thawed
- 2 g cumin
- 50 g unsalted butter
- 75 ml heavy cream
- ½ lemon juice
seared scallops
- 12 scallops, coral removed
- 15 ml olive oil
- 4 bacon
- 10 g pea shoots
Nutrition (per serving)
Method
Boil the chopped Jerusalem artichokes in water at 100°C (212°F) for 8-10 minutes until tender. Drain and allow to cool.
Place the cooled artichokes into a food processor with 75g butter, 50ml cream, and 15ml lemon juice. Blend until the mixture is smooth.
Transfer the purée to a saucepan and heat gently over low heat. Season with salt and pepper to taste.
Boil the peas in salted water at 100°C (212°F) for 3-4 minutes. Drain the peas and return them to the saucepan.
Add the cumin, 50g butter, 75ml cream, and 15ml lemon juice to the peas. Crush the mixture using a potato masher and season with salt and pepper.
Pat the scallops dry and season both sides with salt and pepper.
Heat olive oil in a frying pan over high heat until shimmering (approx 200°C/400°F). Sear the scallops for 2 minutes per side until a golden crust forms.
Fry the bacon in a separate pan over medium-high heat until crisp. Drain on paper towels.
Spread a portion of artichoke purée on each plate. Place three scallops and a piece of bacon on top, garnish with pea shoots, and serve with the crushed peas.
Chef's Notes
- Ensure your Jerusalem artichokes are thoroughly peeled to avoid a gritty texture in the purée. The skin can be tough and slightly bitter.
- For the perfect sear on scallops, make sure they are completely dry before they hit the hot pan. Moisture will steam them instead of searing.
- Don't overcrowd the pan when searing scallops. Cook them in batches if necessary to achieve a beautiful golden-brown crust on all sides.
- Taste and adjust seasoning for both the purée and the crushed peas at the very end, as the cream and butter can mellow out flavors.
- Pea shoots add a delicate freshness and visual appeal. If unavailable, a few fresh mint leaves or microgreens can be a good substitute.
