Recipes for the Web

Barrington Software Incorporated

Scallops with Artichokes and Jerusalem Artichokes

Adapted from Fleur de Sel

Time: 1 1/2 hours

1 pound Jerusalem artichokes, scrubbed

Salt

1 tablespoon honey

1/4 cup sherry vinegar

2 tablespoons sherry

2 cups peanut oil

3 large artichoke hearts

2 tablespoons olive oil

12 large scallops

Fresh black pepper to taste

3 tablespoons butter

2 teaspoons minced shallot

2 thyme sprigs, chopped

1/2 bunch fresh sage, in julienne

1. Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and purée in blender. Set

aside in warm spot.

2. Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add

sherry, and keep mixture warm.

3. Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts.

Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep

them warm.

4. Heat olive oil in a large sauté pan over high heat. Season scallops. Add to pan, and cook until

browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme.

Remove scallops from pan, and add honey mixture. Bring to a boil.

5. Spoon purée onto 4 serving plates. Divide scallops among plates, spoon sauce over and around,

then top with crispy artichoke slices and julienned sage.

Yield: 4 servings.

NYT 3/14/2001

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