Scallops With Jerusalem Artichoke Puree And Honey-Sage Jus Recipe

Name: Scallops With Jerusalem Artichoke Puree And Honey-Sage Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Jerusalem artichokes; Salt and freshly ground white pepper; 2 tablespoons extra virgin olive oil; 12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed; 1 tablespoon unsalted butter; 1 tablespoon minced shallots; 1 teaspoon fresh thyme leaves; 2 teaspoons honey; 1/4 cup sherry vinegar; 12 sage leaves, julienned

Servings: persons

1 pound Jerusalem artichokes
Salt and freshly ground white pepper
2 tablespoons extra virgin olive oil
12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 teaspoon fresh thyme leaves
2 teaspoons honey
1/4 cup sherry vinegar
12 sage leaves, julienned

1
Place artichokes in saucepan with salted water to cover and boil until tender.
2
Drain, peel and puree.
3
Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil.
4
Keep warm.
5
Dry scallops on paper towel.
6
Season with salt and pepper.
7
Heat remaining oil in a 12-inch skillet until very hot.
8
Add scallops, and sear on one side, about 2 minutes.
9
When golden brown, turn and lower heat.
10
Add butter to pan in bits.
11
Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked.
12
Transfer scallops to a warm platter.
13
Add honey and vinegar to skillet, and whisk to deglaze pan.
14
Season with salt and pepper.
15
Spoon a mound of Jerusalem artichoke puree into center of each of 4 warm dinner plates.
16
Place scallops around.
17
Spoon pan sauce over scallops, and scatter sage on top.
18
Serve.

103

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 10 ingredients. The key ingredients include: 1 pound Jerusalem artichokes, Salt and freshly ground white pepper, 2 tablespoons extra virgin olive oil, 12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed, and more.

Yes, Scallops With Jerusalem Artichoke Puree And Honey-Sage Jus 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 Jerusalem Artichoke Puree And Honey-Sage Jus

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