Equipment
Ingredients
jerusalem artichoke purée
- 400 g jerusalem artichokes, peeled and chopped
- water
- 75 g unsalted butter
- 50 ml heavy cream
- ½ lemon juice
- 1 g salt
- 1 g black pepper
crushed peas
- 250 g peas, fresh or thawed
- 2 g cumin
- 50 g unsalted butter
- 75 ml heavy cream
- ½ lemon juice
seared scallops
- 12 scallops, coral removed
- 15 ml olive oil
- 4 bacon
- 10 g pea shoots
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 691 kcal
- Protein
- 27 g
- Carbohydrates
- 32 g
- Fat
- 52 g
- Fiber
- 5 g
- Sugar
- 14 g
- Sodium
- 1017 mg
- Saturated Fat
- 27 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 151 mg
- Potassium
- 958 mg
- Calcium
- 72 mg
- Iron
- 5.5 mg
- Magnesium
- 70 mg
- Phosphorus
- 602 mg
- Zinc
- 2.7 mg
- Vitamin A
- 377 mcg
- Vitamin C
- 34 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.48 mg
- Riboflavin
- 0.29 mg
- Niacin
- 6.0 mg
- Folate
- 72 mcg
- Water
- 235 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Boil the chopped Jerusalem artichokes in water at 100°C (212°F) for 8-10 minutes until tender. Drain and allow to cool.
Place the cooled artichokes into a food processor with 75g butter, 50ml cream, and 15ml lemon juice. Blend until the mixture is smooth.
Transfer the purée to a saucepan and heat gently over low heat. Season with salt and pepper to taste.
Boil the peas in salted water at 100°C (212°F) for 3-4 minutes. Drain the peas and return them to the saucepan.
Add the cumin, 50g butter, 75ml cream, and 15ml lemon juice to the peas. Crush the mixture using a potato masher and season with salt and pepper.
Pat the scallops dry and season both sides with salt and pepper.
Heat olive oil in a frying pan over high heat until shimmering (approx 200°C/400°F). Sear the scallops for 2 minutes per side until a golden crust forms.
Fry the bacon in a separate pan over medium-high heat until crisp. Drain on paper towels.
Spread a portion of artichoke purée on each plate. Place three scallops and a piece of bacon on top, garnish with pea shoots, and serve with the crushed peas.
Chef's Notes
- Ensure your Jerusalem artichokes are thoroughly peeled to avoid a gritty texture in the purée. The skin can be tough and slightly bitter.
- For the perfect sear on scallops, make sure they are completely dry before they hit the hot pan. Moisture will steam them instead of searing.
- Don't overcrowd the pan when searing scallops. Cook them in batches if necessary to achieve a beautiful golden-brown crust on all sides.
- Taste and adjust seasoning for both the purée and the crushed peas at the very end, as the cream and butter can mellow out flavors.
- Pea shoots add a delicate freshness and visual appeal. If unavailable, a few fresh mint leaves or microgreens can be a good substitute.
Storage
Troubleshooting
Scallops are rubbery and tough.
Cause: The scallops were overcooked or the pan was not hot enough to sear quickly.
Fix: Cannot be fixed.
Prevention: Ensure the pan is smoking hot before adding scallops and strictly adhere to the 2-minute-per-side rule.
Jerusalem artichoke purée is grainy.
Cause: The artichokes were not boiled long enough to fully soften.
Fix: Pass the purée through a fine-mesh sieve.
Prevention: Check that artichokes are completely tender before draining.
Cultural Context
This dish is a modern interpretation of classic French cuisine, showcasing seasonal ingredients. Jerusalem artichokes, also known as sunchokes, are root vegetables with a nutty, slightly sweet flavor, often used in French cooking. Scallops are a prized ingredient, frequently featured in elegant seafood preparations.
