Scallops With Artichokes And Jerusalem Artichokes

Name: Scallops With Artichokes And Jerusalem Artichokes
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 1 pound Jerusalem artichokes, scrubbed; Salt; 1 tablespoon honey; 1/4 cup sherry vinegar; 2 tablespoons sherry; 2 cups peanut oil; 3 large artichoke hearts; 2 tablespoons olive oil; 12 large scallops; Fresh black pepper to taste; 3 tablespoons butter; 2 teaspoons minced shallot; 2 thyme sprigs, chopped; 1/2 bunch fresh sage, in julienne

Recipe from Fleur de Sel

Adapted by Regina Schrambling

Total Time: 1 hour 30 minutes
Rating: 4(6)
Comments: Read comments

Featured in: Funny Name, Versatile Vegetable

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Ingredients

Yield:4 servings

1pound Jerusalem artichokes, scrubbed
Salt
1tablespoon honey
¼cup sherry vinegar
2tablespoons sherry
2cups peanut oil
3large artichoke hearts
2tablespoons olive oil
12large scallops
Fresh black pepper to taste
3tablespoons butter
2teaspoons minced shallot
2thyme sprigs, chopped
½bunch fresh sage, in julienne

Ingredient Substitution Guide

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Preparation

Step 1
Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
Step 2
Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
Step 3
Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
Step 4
Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
Step 5
Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.