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Pan Seared Scallops With Sunchoke Purée And Capers Sauce

Pan Seared Scallops With Sunchoke Purée And Capers Sauce

Kalle Bergman
Scallops With Sunchoke Purée By Kalle Bergman

An elegant recipe, well suited as a fancy appetizer at your next dinner party. Scallops with sunchoke and capers is a match made in heaven.
By Kalle Bergman – Photo By Mads Damgaard

Scallops With Sunchoke Purée By Kalle Bergman

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 favorites of mine. Scallops, sunchoke and capers.

Halleluja!

The subtle ocean flavor and crispiness of the pan seared scallop. The deep earhthiness of the sunchoke purée. And the butter infused tartness of the capers sauce. It’s super easy, super elegant- and super good.

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Pan Seared Scallops With Sunchoke Purée And Capers Sauce
 
Prep Time
Cook Time
Total Time
 
The subtle ocean flavor and crispiness of the pan seared scallop. The deep earhthiness of the sunchoke purée. And the butter infused tartness of the capers sauce. It's super easy, super elegant- and super good.
Author:
Recipe Type: Appetizer
Cuisine: International
Serves: 4
Ingredients
  • 4 Large scallops, cleaned
  • Salt & Pepper
  • 2 Tablespoons of organic butter
  • 1 Tablespoon of fine capers
  • 1 Teaspoon of lemon juice
  • Vegetable oil for frying
  • Dill for garnishing
  • Purée
  • ½ Ib (250g) of sunchokes
  • 1 Tablespoon of butter
  • ⅓ Cup (0,8dl) of heavy cream
  • A pinch of sugar
  • Salt & white pepper
Instructions
  1. Peel the sunchokes and immediately place in boiling water. Simmer until very soft, for about 12 minutes. Remove the sunchokes from the water, and blend them until completely smooth. Return to the stove, and add the heavy cream. Re-heat and whisk in butter for extra creaminess. Add a small pinch of sugar and simmer for 2 minutes. Season with salt and white pepper.
  2. Pad dry the scallops and season with salt and pepper. Fry them in a very hot skillet with just a little bit of vegetable oil for about 1 minute on each side. Remove the scallops, turn down the heat to medium and melt butter in the pan. Add the capers (adjust the amount of capers to your personal taste - I love them, so I use quite a lot) and lemon juice and let it cook for one minute.
  3. Serve the scallop on top of the puree in the middle of the plate. Drizzle the butter and capers sauce around it. Garnish with a pinch of dill.


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