Scallops with Jerusalem artichoke in lemon butter

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

The natural sweetness and richness of the scallops are perfectly balanced by fresh, crisp Jerusalem artichokes and apples. A light lemon-butter sauce makes this dish refreshing and sophisticated. Try to slice the Jerusalem artichokes paper-thin. A mandoline slicer works best.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

200 g of Jerusalem artichoke
Half a Golden Delicious apple, diced
0.5 cup fresh parsley
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
20 large sea scallops
7 tablespoons unsalted butter

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Thinly slice the Jerusalem artichokes on a mandoline, then combine in a bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
Season the scallops with salt and black pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Cook the scallops, turning once, until golden brown and cooked through, 6-8 minutes. Wipe the pan thoroughly before cooking the next batch. Transfer the scallops to a plate.

Reduce heat to low, then add the remaining 6 tablespoons of butter to the pan, 1 tablespoon at a time, and cook until darkened. Add the lemon zest, 2 tablespoons of lemon juice, and season with salt and pepper. Place the scallops on top of the Jerusalem artichokes and pour the sauce from the pan over them.

Categories:

recipe / Pan / Dinner / Main courses / Vegetables and mushrooms / Fish and seafood / Food Network - recipes

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