Pan-fried scallops over puréed sunchokes

Pan-fried scallops over puréed sunchokes

Based on 14 ratings

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
150 g
scallops
250 g
sunchokes
½ clove
garlic
shallots
20 g
butter
150 ml
chicken stock
10 g
cilantro
10 g
mint
½ tsp
lime juice
¼ tsp
nutmeg
oil for frying
salt
pepper
sunchoke for garnish
MetricImperial

Utensils

vegetable peeler, cutting board, knife, small saucepan, frying pan, hand blender

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How-To Videos

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Perfect pan seared scallops

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How to open scallops easily

Nutrition per serving

Cal298
Fat13 g
Protein8 g
Carb35 g
  • Step 1/5

    Peel and finely chop garlic and shallots. Peel sunchokes and cut into small cubes.
    • ½ clove garlic
    • shallots
    • 250 g sunchokes
    • vegetable peeler
    • cutting board
    • knife

    Peel and finely chop garlic and shallots. Peel sunchokes and cut into small cubes.

  • Step 2/5

    In a small saucepan, melt butter and add garlic, shallots, and sunchokes and sauté briefly. Pour in chicken stock and season with nutmeg, salt, and pepper, and let simmer.
    • 20 g butter
    • 150 ml chicken stock
    • ¼ tsp nutmeg
    • salt
    • pepper
    • small saucepan

    In a small saucepan, melt butter and add garlic, shallots, and sunchokes and sauté briefly. Pour in chicken stock and season with nutmeg, salt, and pepper, and let simmer.

  • Step 3/5

    In the meantime, heat oil in a frying pan over medium-high heat. Transfer scallops to the pan. Carefully sear on both sides until golden brown, approx. 1 – 2 min. on each side, then add lime juice and season with salt and pepper.
    • 150 g scallops
    • ½ tsp lime juice
    • oil for frying
    • salt
    • pepper
    • frying pan

    In the meantime, heat oil in a frying pan over medium-high heat. Transfer scallops to the pan. Carefully sear on both sides until golden brown, approx. 1 – 2 min. on each side, then add lime juice and season with salt and pepper.

  • Step 4/5

    As soon as sunchokes are soft, purée everything together in the saucepan.
    • hand blender

    As soon as sunchokes are soft, purée everything together in the saucepan.

  • Step 5/5

    Remove leaves from cilantro and mint. Arrange sunchoke purée on a serving plate, top with scallops, and garnish with mint, cilantro, and some freshly peeled sunchokes.
    • 10 g cilantro
    • 10 g mint
    • sunchoke for garnish
    • vegetable peeler

    Remove leaves from cilantro and mint. Arrange sunchoke purée on a serving plate, top with scallops, and garnish with mint, cilantro, and some freshly peeled sunchokes.

  • Enjoy your meal!

    Pan-fried scallops over puréed sunchokes

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