Threescallops Recipe

Preparation Steps

1. 1

   Prepare the Sunchoke Velouté

   Peel and chop sunchokes. In a pot, melt 50g of butter over medium heat. Add the chopped sunchokes and cook for about 5 minutes. Add the vegetable broth and simmer until the sunchokes are tender, about 15 minutes. Blend until smooth and season with salt and pepper.

2. 2

   Cook the Fingerling Potatoes

   Wash and halve the fingerling potatoes. In a pot, bring salted water to a boil and add the potatoes. Cook until tender, about 10-12 minutes. Drain and toss with olive oil, salt, and pepper.

3. 3

   Prepare the Fennel & Apple Gremolata

   Finely chop the fennel bulb, green apple, and parsley. In a bowl, combine fennel, apple, parsley, and lemon zest. Squeeze lemon juice into the mix and stir well. Season with salt and pepper.

4. 4

   Sear the Scallops

   Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat the remaining 50g of butter over high heat. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through.

5. 5

   Plate the Dish

   In a bowl, pour a generous amount of sunchoke velouté. Arrange the seared scallops on top, add fingerling potatoes on the side, and finish with a sprinkle of fennel & apple gremolata.