Grilled Scallops w/ Jerusalem Artichoke & Apple Balsamic

Enjoy!

Ingredients

• 12 scallops
• 1 tablespoon olive oil extra virgin
• 1 tablespoon butter unsalted, melted, for basting scallops
• 2 tablespoons butter unsalted, separated
• 500 grams Jerusalem artichokes peeled and chopped into small cubes
• 100 grams cream thickened
• white pepper
• 2 leeks pale part only, washed, dried
• 100 milliliters chicken stock
• 2 tablespoons corn flour
• 100 grams macadamia nuts
• 75 milliliters grape seed oil
• 25 milliliters apple balsamic vinegar

Scallops:

• 3 pcs per person.
• Cooked on one side until golden with olive oil and butter to baste.
• Then let to rest 2 min. on warm place before plating.

Jerusalem Artichoke Mousseline:

• Heat the butter in a large saucepan over medium-low heat until foaming.
• Add peeled artichoke, chopped in small cubes and toss to coat.
• Cover the surface of the artichoke with a disc of non-stick baking paper.
• Cook, shaking the pan occasionally, for 10 minutes or until tender, add cream to cover and cook 10 minutes further.
• Remove from heat.
• Use a blender to blend until a smooth puree forms, adding cold unsalted butter in little cubes.
• Taste and season with salt and pepper.
• Cover to keep warm.

Leeks (braised and crispy):

• Cut ½ cm (1/5 of an inch) rounds of the leeks on an angle, 12 pieces.
• Colour them in olive oil until golden, one side.
• Add butter and chicken stock and glaze.
• Make also crispy chiffonnade of leeks julienne, cutting them very finely dusted in flour and deep fried in oil until crispy.

Macadamia Praline:

• Toast macadamia nuts in grape seed oil on a pan until golden
• Strain.
• Mix in blender adding the oil until smooth puree.

Dressing:

• Mix apple balsamic vinegar with the macadamia praline.
• Season with salt and white pepper to taste.
• Make toasted macadamia nuts in the oven, chop them in crumbs.

Notes

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