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Seared scallops on jerusalem artichoke purée with crispy bacon

Seared scallops on jerusalem artichoke purée with crispy bacon

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Seared scallops on jerusalem artichoke purée with crispy bacon


Preparation: 

Total time: 15-30 mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
butter
butter
butter
butter 50 g
cream
cream
cream
cream 1 some
Thyme
Thyme
Thyme
Thyme 1 little thyme, to decorate
scallops
scallops
scallops
scallops 6 xxx 6 big fresh scallops (roe removed)
artichokes
artichokes
artichokes
artichokes 200 g jerusalem artichokes
pancetta
pancetta
pancetta
pancetta 6 strips

* Mouse over to enlarge



Description: 

1. Clean the scallops thoroughly, removing the membranes and any debris from the shell. Cut them in half horizontally to get rounds of ca. 1 cm thick. 2. Peel and cook the jerusalem artichokes. Cook them in salt water until they're very tender, drain, add 25 g butter to the pot and cover with a lid. When the butter has melted, mash very finely, then add cream until you achieve a smooth, thick purée. Keep warm. 3. While the artichokes are cooking, fry the pancetta in a pan (no need to add fat, as the bacon will render enough of it) on both sides until brown. Drain on kitchen paper and leave to crisp up. 4. When you're ready to serve, melt the remaining butter in a big pan, add the scallops and flash-fry on both sides until starting to brown (1-2 minutes altogether is probably sufficient), but not completely cooked through. Be careful not to overcook them, there's nothing worse than a chewy scallop! 5. Arrange the scallops on a big spoonful of purée, top with crispy bacon and some thyme, and serve immediately.

Notes: 

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