Scallops With Artichokes And Jerusalem Artichokes

Ingredients

• 1 pound Jerusalem artichokes, scrubbed
• Salt
• 1 tablespoon honey
• ¼ cup sherry vinegar
• 2 tablespoons sherry
• 2 cups peanut oil
• 3 large artichoke hearts
• 2 tablespoons olive oil
• 12 large scallops
• Fresh black pepper to taste
• 3 tablespoons butter
• 2 teaspoons minced shallot
• 2 thyme sprigs, chopped
• ½ bunch fresh sage, in julienne

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    718 calories; 57 grams fat; 13 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 10 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 18 grams protein; 51 milligrams cholesterol; 517 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
2. Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
3. Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
4. Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
5. Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.

1 hour 30 minutes