What happens when you pair three of your all time favorite ingredients? Well. Good things hopefully. Especially when the flavors of the three ingredients blend as well as these three personal darlings of mine. Scallops, sunchokes (Jerusalem artichokes) and capers.
Halleluja!
The subtle ocean flavor and crispiness of the pan seared scallop. The deep earthiness of the sunchoke purée. And the butter infused tartness of the capers sauce. It’s super easy, super elegant- and super good. 
I make this dish for dinner parties several times a year, and every single time it is a huge success. It looks like a restaurant dish, it tastes like one too – and the best thing is that it takes under 30 minutes to prepare.
How to Make Pan Seared Scallops with Sunchoke Purée
Prepare the Sunchoke Purée:
- Peel the sunchokes and place them immediately in boiling water to prevent browning. Simmer until very soft, about 12 minutes.
- Drain sunchokes and blend until smooth. Transfer the puree back to the stove, add heavy cream, and reheat gently.
- Whisk in butter until the purée becomes creamy. Stir in a pinch of sugar, and season with salt and white pepper to taste. Keep warm.
Cook the Scallops:
- Pat the scallops dry with a paper towel and season both sides with salt and pepper.
- Heat a skillet over high heat with a thin layer of vegetable oil. Once hot, sear the scallops for about 1 minute on each side or until a golden crust forms. When you press down on them you want some resistance, but you don’t want them to be hard – that’s how you know they are done.
- Remove scallops and reduce heat to medium. In the same pan, melt 2 tablespoons of butter.
- Add capers and lemon juice to the pan and simmer for one minute, stirring frequently.
Assemble the Dish:
- Spoon the sunchoke purée onto plates, placing it at the center.
- Set seared scallops on top of the purée.
- Drizzle the caper and butter sauce around the plate.
- Garnish with fresh dill and serve immediately.
Recipe Notes:
- Ensure sunchokes are fully dry before pureeing to avoid a watery texture.
- Do not overcrowd the pan when searing scallops; they should not touch.
- Adjust the amount of capers based on your preference for tartness.
Pan Seared Scallops With Sunchoke Purée
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Sweet and earthy sunchoke purée perfectly complements the delicate flavor of pan-seared scallops. A bright caper butter sauce ties it all together.
Ingredients
- 4 Large scallops, cleaned
- Salt and pepper
- 2 tbsp organic butter
- 1 tbsp fine capers
- 1 tsp lemon juice
- Vegetable oil
- Dill
- 8 ounces (227 g) sunchokes
- 1 tbsp butter
- 1/3 cups (80 ml) heavy cream
- A pinch of sugar
- Salt and white pepper
Instructions
Prepare the Sunchoke Purée
- Peel the sunchokes and place them immediately in boiling water to prevent browning. Simmer until very soft, about 12 minutes.
- Drain sunchokes and blend until smooth. Transfer the purée back to the stove, add heavy cream, and reheat gently.
- Whisk in butter until the purée becomes creamy. Stir in a pinch of sugar, and season with salt and white pepper to taste. Keep warm.
Cook the Scallops
- Pat the scallops dry with a paper towel and season both sides with salt and pepper.
- Heat a skillet over high heat with a thin layer of vegetable oil. Once hot, sear the scallops for about 1 minute on each side or until a golden crust forms.
- Remove scallops and reduce heat to medium. In the same pan, melt 2 tablespoons of butter.
- Add capers and lemon juice to the pan and simmer for one minute, stirring frequently.
Assemble the Dish
- Spoon the sunchoke purée onto plates, placing it at the center.
- Set seared scallops on top of the purée.
- Drizzle the caper and butter sauce around the plate.
- Garnish with fresh dill and serve immediately.
Notes
- For perfectly seared scallops, ensure they are completely dry before searing to achieve a good crust.
- If you don’t have heavy cream, you can substitute whole milk, but the purée will be slightly less rich.
- Store leftover sunchoke purée in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: French-Inspired
Nutrition
- Serving Size: 2 scallops, 1/2 cup purée
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Frequently Asked Questions
How do I get a good sear on scallops without them steaming?
Pat the scallops very dry with paper towels and use a hot, lightly oiled pan. Do not overcrowd them. Leave space between each scallop so moisture can escape and you get a golden crust.
What is sunchoke puree and what does it taste like?
Sunchokes, also called Jerusalem artichokes, are a root vegetable with a slightly nutty, earthy flavor. When peeled, simmered, and blended with butter and cream, they make a silky puree that pairs well with seared seafood.
How long should I cook the scallops on each side?
For large dry-packed sea scallops, about 2 minutes per side over high heat is right. They should have a caramelized crust on the outside while staying translucent in the center.
Have made this several times – terrific. Any wine pairing suggestions?
Glad to hear that Walter. You can go two ways here – either you could do something like a crispy Gruner Veltliner or a dry Riesling, which breaks the fatty earthiness of the dish. Or, an oaky Chardonnay that really boosts the deep flavors of the sunchoke and scallop instead.
Great recipe. Waiting for more.
Yum, I’ll be making this next weekend for dinner guests!
I was looking for a unique food recipe to try and never thought to find actually something orginial and good tasting so fast. Cooked this yesterday and I must say it was really really good.
Anyways thanks for that. :)