Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus

Name: Scallops With Jerusalem Artichoke Purée And Honey-Sage Jus
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound Jerusalem artichokes; Salt and freshly ground white pepper; 2 tablespoons extra virgin olive oil; 12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed; 1 tablespoon unsalted butter; 1 tablespoon minced shallots; 1 teaspoon fresh thyme leaves; 2 teaspoons honey; 1/4 cup sherry vinegar; 12 sage leaves, julienned

Recipe from Fleur de Sel

Adapted by Florence Fabricant

Updated Aug. 12, 2024

Total Time: 1 hour
Rating: 4(12)
Comments: Read comments

Featured in: PAIRINGS; For a Complex Savennière, a Simple Taste of the Sea With a Candied Edge

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

1pound Jerusalem artichokes
Salt and freshly ground white pepper
2tablespoons extra virgin olive oil
12 to 16sea scallops, 1¼ pounds, tough tendon removed
1tablespoon unsalted butter
1tablespoon minced shallots
1teaspoon fresh thyme leaves
2teaspoons honey
¼cup sherry vinegar
12sage leaves, julienned

Ingredient Substitution Guide

Preparation

Step 1
Place artichokes in saucepan with salted water to cover and boil until tender. Drain, peel and purée. Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil. Keep warm.
Step 2
Dry scallops on paper towel. Season with salt and pepper. Heat remaining oil in a 12-inch skillet until very hot. Add scallops, and sear on one side, about 2 minutes. When golden brown, turn and lower heat. Add butter to pan in bits. Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked. Transfer scallops to a warm platter.
Step 3
Add honey and vinegar to skillet, and whisk to deglaze pan. Season with salt and pepper. Spoon a mound of Jerusalem artichoke purée into center of each of 4 warm dinner plates. Place scallops around. Spoon pan sauce over scallops, and scatter sage on top. Serve.

Private Notes

Leave a Private Comment on this recipe and see it here.