Appetizers » Seared Scallops w/ Sunchoke Purée & Herb Salad
Although Jody Adams claims to "dislike making hors d'oeuvres," she brings together elements she'd normally include in appetizers or entrées at Rialto and transforms them into bite-sized pieces of art. Sunchokes (also called "Jerusalem artichokes") are simmered, puréed, then topped with a caramelized, seared scallop and tangy herb salad. Chinese soup spoons act as the perfect vessel to serve these nibbles at your next cocktail party.
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