Scallops with greens & textures of Jerusalem

Scallops with Greens, Textures of Jerusalem (Serves 4)

Ingredients Instructions
  • 12 scallops with roe
  • 25g butter, softened
  • 1 tsp curry powder
  • Pinch of salt, to taste (no more than 2-3g)
  • For the artichoke purée: 200g Jerusalem artichokes
  • 20ml double cream
  • For the artichoke crisps: 1 Jerusalem artichoke
  • Vegetable oil, for deep frying
  • For the butter sauce: 1⁄2 banana shallot, finely diced
  • 30ml white wine vinegar
  • 20ml double cream
  • 100g cold butter, diced
  • Salt and ground white pepper
  • A few chives, finely chopped
  • For the greens: 20g butter
  • 100g wild garlic
  • 100g baby spinach
  • First, mix the curry powder and salt into the softened butter. Lightly dust the scallops with salt and pepper, just enough to liberally cover each side, then sear them in a hot pan with a little oil. Do not move or shake the pan, leave them for about 1 minute, then turn the scallops over. The cooked side should now be golden brown. Leave for another minute then add a teaspoon of the curried butter.
  • Turn the scallops over again after 30 seconds and baste with the frothing butter, then place them on kitchen paper to rest for 10-20 seconds before serving. Dry the scallop roe out in the oven, either until cooked and then dice it, or dried completely and then blended to a powder, to be added to the butter sauce for maximum flavour.
  • For the artichoke purée: Peel and dice the artichokes, then put the prepared veg into a saucepan with 1 litre of water and a pinch of salt. Bring to the boil and leave to simmer for 15 to 20 minutes until the artichokes are soft, then drain thoroughly (reserving some of the cooking water) and transfer to a blender.
  • Add the double cream and a little of the cooking water, then blend until smooth. Check the seasoning then push through a fine sieve.
  • For the artichoke crisps: Peel the artichoke then slice on a mandoline, or very thinly using a sharp knife. Deep fry the slices at 175°c until they start to colour, then drain and cool on paper towels.
  • For the butter sauce: Sweat the shallot with a little of the butter in a hot pan until soft, but do not let it colour. Add the white wine vinegar and reduce the volume of liquid until a syrupy consistency is achieved. Stir in the double cream, then bring to the boil and reduce the volume of liquid by half.
  • Take the pan off direct heat and gradually add the cold cubed butter while stirring constantly. Taste the sauce and season it accordingly with salt and ground white pepper. Strain the sauce through a fine sieve, fold in the chopped chives and cooked scallop roe, then serve immediately.
  • For the greens: Bring 300ml of water and the butter to the boil in a wide saucepan, then add a pinch of salt. Drop the wild garlic and spinach into the pan and stir for 40 to 50 seconds. Drain in a colander then place on paper towels for 20 seconds to remove the excess liquid. Squeeze out the remaining moisture and serve immediately.

Recipe © The Royal Navy |