Seared Day Boat Scallops Recipe
Sunchoke Basil Puree, Endive & Syrah Coulis
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sunchoke Basil Puree
Peel and dice the sunchokes. Boil in salted water until tender, about 15 minutes. Drain and transfer to a blender. Add the fresh basil leaves and heavy cream. Blend until smooth and season with salt and pepper to taste. Keep warm.
- 2
Make the Syrah Coulis
In a saucepan, pour the Syrah wine and simmer over medium heat until reduced by half, about 10 minutes. Add a pinch of salt, then remove from heat and set aside.
- 3
Sear the Scallops
Pat the scallops dry with paper towels and season with salt and black pepper. Heat olive oil in a large skillet over high heat until shimmering. Add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
- 4
- 5
Plating
On each plate, spread a layer of the sunchoke basil puree. Arrange the seared scallops on top and drizzle with the Syrah coulis. Garnish with the grilled endive leaves.
