Description
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.
Ingredients
Units
Scale
For the Scallops
- 4 Large scallops, cleaned
- Salt and pepper, to taste
- 2 Tablespoons organic butter
- 1 Tablespoon fine capers
- 1 Teaspoon lemon juice
- Vegetable oil, for frying
- Dill, for garnishing
For the Sunchoke Purée:
- 1/2 pound sunchokes
- 1 Tablespoon butter
- 1/3 cup heavy cream
- A pinch of sugar
- Salt and white pepper, to taste
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 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.
- 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
- 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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Pan Frying
- Cuisine: Scandinavian