Pan-fried scallops over puréed sunchokes

Step 1/5

• 1 clove garlic
• 3 shallots
• 500 g sunchokes

• vegetable peeler
• cutting board
• knife

Peel and finely chop garlic and shallots. Peel sunchokes and cut into small cubes.

Step 2/5

• 40 g butter
• 300 ml chicken stock
• ½ tsp nutmeg
• salt
• pepper

• small saucepan

In a small saucepan, melt butter and add garlic, shallots, and sunchokes and sauté briefly. Pour in chicken stock and season with nutmeg, salt, and pepper, and let simmer.

Step 3/5

• 300 g scallops
• 1 tsp lime juice
• oil for frying
• salt
• pepper

• frying pan

In the meantime, heat oil in a frying pan over medium-high heat. Transfer scallops to the pan. Carefully sear on both sides until golden brown, approx. 1 – 2 min. on each side, then add lime juice and season with salt and pepper.

Step 4/5

• hand blender

As soon as sunchokes are soft, purée everything together in the saucepan.

Step 5/5

• 20 g cilantro
• 20 g mint
• sunchoke for garnish

• vegetable peeler

Remove leaves from cilantro and mint. Arrange sunchoke purée on a serving plate, top with scallops, and garnish with mint, cilantro, and some freshly peeled sunchokes.

Enjoy your meal!