Scallops With Jerusalem Artichoke Puree And Honey-S

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
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.

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 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.

That's it — enjoy your meal!

Scallops With Jerusalem Artichoke Puree And Honey-Sage Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions