Grilled Scallops w/ Jerusalem Artichoke & Apple Balsamic
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Appetizer
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Cuisine
International
Grilled Scallops w/ Jerusalem Artichoke & Apple Balsamic
Description
The recipe grills scallops seasoned and cooked in olive oil and butter until golden on one side, then rested to retain juiciness. The Jerusalem artichoke is peeled, cubed, and sautéed in butter until tender, then blended with cream and butter into a smooth mousseline, seasoned with salt and pepper to showcase a delicate, earthy flavor and creamy texture.
Leeks are prepared in two ways: braised rounds colored golden in olive oil and butter glazed with chicken stock, and finely julienned bits cooked until crispy to add both texture and flavor layers. An apple balsamic vinegar adds acidity and sweetness to complement the richness of the scallops and the buttery puree, finishing the dish with brightness.
This dish suits an elegant starter or main course where the contrast of juicy scallops, creamy artichoke puree, and the nuanced leeks create a complex, balanced plate. The sauce and preparation elevate simple ingredients to layered refined flavors.
Ingredients
- 12 scallops
- 1 tablespoon olive oil extra virgin
- 1 tablespoon butter unsalted, melted, for basting scallops
- 2 tablespoons butter unsalted, separated
- 500 grams Jerusalem artichoke peeled and chopped into small cubes
- 100 grams cream thickened
- white pepper
- 2 leek pale part only, washed, dried
- 100 milliliters chicken stock
- 2 tablespoons cornflour
- 100 grams macadamia nuts
- 75 milliliters grapeseed oil
- 25 milliliters apple balsamic vinegar
Instructions
Scallops:
- 3 pcs per person.
- Cooked on one side until golden with olive oil and butter to baste.
- Then let to rest 2 min. on warm place before plating.
Jerusalem Artichoke Mousseline:
- Heat the butter in a large saucepan over medium-low heat until foaming.
- Add peeled artichoke, chopped in small cubes and toss to coat.
- Cover the surface of the artichoke with a disc of non-stick baking paper.
- Cook, shaking the pan occasionally, for 10 minutes or until tender, add cream to cover and cook 10 minutes further.
- Remove from heat.
- Use a blender to blend until a smooth puree forms, adding cold unsalted butter in little cubes.
- Taste and season with salt and pepper.
- Cover to keep warm.
Leeks (braised and crispy):
- Cut ½ cm (1/5 of an inch) rounds of the leeks on an angle, 12 pieces.
- Colour them in olive oil until golden, one side.
- Add butter and chicken stock and glaze.
- Make also crispy chiffonnade of leeks julienne, cutting them very finely dusted in flour and deep fried in oil until crispy.
Macadamia Praline:
- Toast macadamia nuts in grape seed oil on a pan until golden
- Strain.
- Mix in blender adding the oil until smooth puree.
Dressing:
- Mix apple balsamic vinegar with the macadamia praline.
- Season with salt and white pepper to taste.
- Make toasted macadamia nuts in the oven, chop them in crumbs.
Notes
User Reviews
Overall Rating
4.9
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