Butter Basted Cold Smoked Sea Scallop Recipe
Crispy Sunchokes, Yuzu and Coulis of Avocado and Young Wasabi
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Ingredients
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Butter Basted Cold Smoked Sea Scallop
Method
Preparation and Cooking Instructions
Prepare the Sunchokes
Scrub the sunchokes clean, then slice them thinly. Toss with olive oil, salt, and black pepper. Arrange the sunchoke slices on a baking sheet in a single layer.
Roast the Sunchokes
Preheat the oven to 400°F (200°C). Roast the sunchokes for 25-30 minutes, or until crispy and golden brown. Remove from the oven and set aside.
Make the Avocado Coulis
In a blender, combine the ripe avocado, yuzu juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
Prepare the Scallops
In a skillet, melt the unsalted butter over medium heat. Once melted and bubbling, add the cold smoked sea scallops. Cook for about 1-2 minutes on each side until they are warmed through and lightly browned.