Pan-fried scallops over puréed sunchokes

Pan-fried scallops over puréed sunchokes

Karl-Reinhard, wine connoisseur and amateur cook


„I used to know scallops only from restaurants. Once I learned how to sear them, I prepared them several times for elegant dinners.“

Difficulty

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

Ingredients

Servings:-4+
300 g
scallops
500 g
sunchokes
1 clove
garlic
3
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
  • 300 g scallops
  • 500 g sunchokes
  • 1 clove garlic
  • 3 shallots
  • 40 g butter
  • 300 ml chicken stock
  • 20 g cilantro
  • 20 g mint
  • 1 tsp lime juice
  • 0.5 tsp nutmeg
  • oil for frying
  • salt
  • pepper
  • sunchoke for garnish

Utensils

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

Enjoy with

Chardonnay
A white wine like Chardonnay matches perfectly with the slight sweetness of seared scallops.

Nutrition per serving

Cal
298
Protein
8g
Fat
13g
Carb
35g

Step 1/5

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