Scallops Recipe
sunchoke puree, beet-sunflower risotto, yu-choy, raddish
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sunchoke Puree
Peel and chop the sunchokes. Boil them in salted water until tender, about 15 minutes. Drain and blend with a splash of olive oil and a pinch of salt until smooth. Set aside.
- 2
Make the Beet-Sunflower Risotto
In a saucepan, heat 2 tablespoons of olive oil. Add Arborio rice and toast for 2 minutes. Gradually add vegetable broth, one ladle at a time, stirring frequently until absorbed. After 15 minutes, add diced beets, sunflower seeds, salt, and pepper. Cook until rice is creamy and al dente, about 5 more minutes.
- 3
Sauté the Yu-Choy and Radish
In a pan, heat 1 tablespoon of olive oil and sauté the yu-choy for 2-3 minutes until tender. Remove and set aside. In the same pan, add radish and sauté for 2 minutes until slightly softened.
- 4
Cook the Scallops
Season scallops with salt and pepper. In a skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add scallops and sear for 2-3 minutes on each side until golden brown. Remove from heat.
- 5