Scallops With Artichokes And Jerusalem Artichokes Recipe

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.

No additional tips available.

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

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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.

Scallops With Artichokes And Jerusalem Artichokes

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