Pan-fried scallops over puréed sunchokes

Based on 13 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g scallops
500 g sunchokes
1 clove garlic
shallots
40 g butter
300 ml chicken stock
20 g cilantro
20 g mint
1 tsp lime juice
½ tsp nutmeg
oil for frying
salt
pepper
sunchoke for garnish
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
298
Protein
8 g
Fat
13 g
Carb
35 g
  • Step 1/5

    Peel and finely chop garlic and shallots. Peel sunchokes and cut into small cubes.
    • 1 clove garlic
    • shallots
    • 500 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.
    • 40 g butter
    • 300 ml chicken stock
    • ½ 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.
    • 300 g scallops
    • 1 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.
    • 20 g cilantro
    • 20 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.