Jerusalem artichoke and vanilla soup with scallops recipe

1. 1

   Heat butter in a large pan, add the shallots and cook over a low heat for 5 minutes until softened, and slightly caramelized.

2. 2

   Scrape the vanilla seeds from the pod and add the seeds and pod along with the garlic and artichokes to the pan, cook for a further 8 minutes.

3. 3

   Add the potato, chicken stock and bring to the boil.

4. 4

   Reduce to a simmer, season with salt and pepper and cook until artichokes are tender for approximately 20-30 minutes.

5. 5

   Remove from heat, remove vanilla pod and blend the soup until smooth.

6. 6

   Pass soup through a fine sieve into a clean pan, add the cream and season to taste before warming through.

7. 7

   Add a little extra stock/water if it's a little too thick.

8. 8

   Meanwhile, pre-heat a frying pan, heat a little of the olive oil, once hot add half the butter, the artichoke wedges, vanilla salt and pepper and cook, turning occasionally, until golden and tender (4-5 minutes), remove with a slotted spoon, drain on absorbent paper.

9. 9

   Wipe out the pan and return to heat, once hot add the oil.

10. 10

    Season scallops with vanilla salt and sear in hot oil over a high heat for 30 seconds on each side or until golden.

11. 11

    Add remaining butter and cook for a minute more.

12. 12

    Place scallops and artichokes on the base of a large flat soup bowl, pour soup around and serve immediately.

* Per serving · 4 servings · Values may vary.