Scallops, Jeruzalem artisjok, red wine sauce Recipe


Peel 125g Jeruzalem artichokes, cut into even pieces and boil in 1/2 dl milk and 1/2 dl double cream. Drain  (keep some of the liquid). Mash with 5g butter, season with salt, pepper, nutmeg and curcuma.

Shave 1/2 artichoke (unpeeled) into thin slices and deep-fry crispy in 160°C oil. Season with sea salt

Slice 1/2 shallot finely and sweat in butter, Add a sprig of thyme and deglaze with 1/2 dl red wine and 1 dl jus de veau. Season with salt and reduce till 1/3 is left.

Put through a sieve, add 1/2tbsp cream and whisk, one at the time, 50g cubes of ice cold butter to make the sauce

Panfry the scallops, 1 min per side and season with sea salt

Serve as shown

(Here the recipe from Njam in Flemish)




from simple food, looking good
Scallops, Jeruzalem artisjok, red wine sauce Recipe

from Sweet Cake

Scallops, Jeruzalem artisjok, red wine sauce Recipe https://sweetteabiscuits.blogspot.com/2022/02/scallops-jeruzalem-artisjok-red-wine.html

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