Seared Scallops With Bacon, Jerusalem Artichoke Purée And Crushed Peas
This elegant dish features succulent hand-dived scallops served on a velvety bed of Jerusalem artichoke purée, accompanied by flavorful crushed peas and crispy streaky bacon. Each element is carefully prepared to create a harmonious blend of textures and flavors, making it a delightful gourmet experience for any occasion.
— Constant Cookbook
Ingredients
- 400g/14oz Jerusalem artichokes
- water, to cover
- 75g/3oz butter
- 50ml/2fl oz double cream
- ½ lemon
- salt and freshly ground black pepper
- 250g/9oz fresh peas
- ½ tsp ground cumin
- 50g/2oz butter
- 75ml/3fl oz double cream
- ½ lemon
- salt and freshly ground black pepper
- 12 hand-dived scallops
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 4 rashers streaky bacon
- handful pea shoots
Instructions
- For the Jerusalem artichoke purée, place the Jerusalem artichokes into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until tender, then drain. Cool.
- Place the Jerusalem artichokes into a food processor with the butter, cream and lemon juice and blend to make a smooth purée.
- Place the purée into a saucepan, season, to taste, with salt and freshly ground black pepper and heat gently to warm through.
- For the crushed peas, bring a pan of salted water to the boil, add the peas and cook for 3-4 minutes until tender. Drain the peas, then place back in the saucepan. Add the cumin, butter, cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season, to taste, with salt and freshly ground black pepper.
- For the seared scallops, season the scallops with salt and freshly ground black pepper.
- Heat a frying pan until hot, then add the olive oil and the scallops and cook for two minutes on each side, or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.
- Heat another frying pan and add the bacon. Cook over a high heat until crisp, then remove from the pan and drain on kitchen paper.
- To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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