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Grilled Scallops w/ Jerusalem Artichoke & Apple Balsamic
4.9 from 141 votes

Grilled Scallops w/ Jerusalem Artichoke & Apple Balsamic

Grilled Scallops with Jerusalem Artichoke and Apple Balsamic offers seared scallops with a golden crust paired with a smooth Jerusalem artichoke mousseline and tangy apple balsamic glaze. The dish combines tender shellfish and creamy root vegetable puree with sautéed leeks and a buttery glaze, resulting in a refined balance of textures and flavors suited for a composed appetizer or entrée.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 4 servings
Course: Appetizer
Cuisine: International

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:
    Cup of Yum
  1. 3 pcs per person.
  2. Cooked on one side until golden with olive oil and butter to baste.
  3. Then let to rest 2 min. on warm place before plating.
Jerusalem Artichoke Mousseline:
  1. Heat the butter in a large saucepan over medium-low heat until foaming.
  2. Add peeled artichoke, chopped in small cubes and toss to coat.
  3. Cover the surface of the artichoke with a disc of non-stick baking paper.
  4. Cook, shaking the pan occasionally, for 10 minutes or until tender, add cream to cover and cook 10 minutes further.
  5. Remove from heat.
  6. Use a blender to blend until a smooth puree forms, adding cold unsalted butter in little cubes.
  7. Taste and season with salt and pepper.
  8. Cover to keep warm.
Leeks (braised and crispy):
  1. Cut ½ cm (1/5 of an inch) rounds of the leeks on an angle, 12 pieces.
  2. Colour them in olive oil until golden, one side.
  3. Add butter and chicken stock and glaze.
  4. Make also crispy chiffonnade of leeks julienne, cutting them very finely dusted in flour and deep fried in oil until crispy.
Macadamia Praline:
  1. Toast macadamia nuts in grape seed oil on a pan until golden
  2. Strain.
  3. Mix in blender adding the oil until smooth puree.
Dressing:
  1. Mix apple balsamic vinegar with the macadamia praline.
  2. Season with salt and white pepper to taste.
  3. Make toasted macadamia nuts in the oven, chop them in crumbs.

Notes