how2heroes » Seared Scallops w/ Sunchoke Purée & Herb Salad

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Makes 6 appetizers

Ingredients

For Sunchoke Purée

1 tbsp unsalted butter
½ cup thinly sliced leeks, whites only (rinsed in tepid water)
kosher salt for seasoning
pepper for seasoning
1½ cups peeled & thinly-sliced sunchokes
¼ cup heavy cream
1 tsp freshly squeezed lemon juice

For Seared Scallops

6 sea scallops (1 - 1½" across), tough muscles removed, dried w/ a paper towel & halved horizontally
salt to taste
freshly ground white pepper to taste
2 tbsp vegetable oil

For Herb Salad

1 tbsp minced chives
2 tbsp chopped arugula
2 tbsp chervil leaves
2 tbsp chopped mint leaves
2 tbsp celery leaves
1 tbsp chopped basil
1 tsp chopped tarragon leaves
supreme (segments) of ½ Meyer lemon, peel & membrane removed
drizzle of extra virgin olive oil

Serving Suggestions

Jerusalem artichoke (sunchoke) chips*
pomegranate seeds

How-to

Make Sunchoke Purée

Melt the butter in a large sauté pan over medium heat. Add the leeks, season with salt and pepper, cover with parchment or lid, and cook 5 minutes, or until tender
Add the sunchokes and cook uncovered for 5 minutes
Add the cream, cover again with parchment or lid and cook on low for 10 minutes, or until the sunchokes are tender
Purée in a blender with the lemon juice until very smooth. Adjust seasonings as needed

Sear Scallops

Season the scallops with salt and white pepper
Heat the oil in a large sauté pan over high
When the oil is very hot (almost at the smoking point), add the scallops in a single layer, with at least ½" of space between them, and allow them to cook, undisturbed, until golden brown on one side (cooking on both sides will overcook the scallops). They should still be slightly translucent in the center

Make Herb Salad

Mix herbs together and dress with a drizzle of extra virgin olive oil, some sea salt and freshly ground black pepper
Toss in Meyer lemon segments

Assemble

Put a spoonful of sunchoke purée on each of 6 spoons
Set 1 scallop on each spoon and top with a pinch of herb salad
Garnish with pomegranate seeds and sunchoke chips

*For Jerusalem Artichoke (Sunchoke) Chips: thinly slice ¼ lb of Jerusalem artichokes (peeled or unpeeled). Fry in vegetable oil heated to 300º until golden and crispy. Drain on a paper-towel-lined plate, and sprinkle with kosher salt while warm

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Jody Adams

James Beard award-winning Chef Jody Adams of rialto celebrates regional Italian cuisine interpreted with New England ingredients at her landmark restaurant in Harvard Square. Chef Adams has been praised for her creativity and business acumen by local and national publications from The Boston Globe and Boston Business Journal to Gourmet, Food & Wine and The New York Times. Jody was a top contender on Top Chef Masters and made Boston proud! Outside of the restaurant, Jody is actively involved in organizations that support children’s advocacy and hunger relief both domestically and internationally. She is committed to supporting The Greater Boston Food Bank, Share Our Strength and Partners In Health.