Scallops With Artichokes And Jerusalem Artichokes

Name: Scallops With Artichokes And Jerusalem Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Jerusalem artichokes, scrubbed; Salt; 1 tablespoon honey; 1/4 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; 1/2 bunch fresh sage, in julienne

Servings: persons

1 pound Jerusalem artichokes, scrubbed
Salt
1 tablespoon honey
1/4 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
1/2 bunch fresh sage, in julienne

1
Boil Jerusalem artichokes in salted water until tender.
2
Drain well, peel, and puree in blender.
3
Set aside in warm spot.
4
Heat honey over medium heat until darkened.
5
Add vinegar, and cook until thickened.
6
Add sherry, and keep mixture warm.
7
Heat peanut oil in a deep, heavy saucepan over medium-high heat.
8
Thinly slice artichoke hearts.
9
Drop into hot oil in batches, and cook until crisp and lightly browned.
10
Drain on paper towels; keep them warm.
11
Heat olive oil in a large saute pan over high heat.
12
Season scallops.
13
Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer.
14
Stir in butter, shallots and thyme.
15
Remove scallops from pan, and add honey mixture.
16
Bring to a boil.
17
Spoon puree onto 4 serving plates.
18
Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Jerusalem artichokes, scrubbed, Salt, 1 tablespoon honey, 1/4 cup sherry vinegar, and more.

Yes, Scallops With Artichokes And Jerusalem Artichokes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!