Grilled Scallops, Jerusalem Artichoke, Leeks and Macadamia Praline with Apple Balsamic

 
 
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  • Prep:
    30 min
  • Cook:
    60 min

Wine:

Serves: 

4

Season:

Ingredients

  • 12 scallops
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter melted, for basting scallops
  • 2 tablespoons unsalted butter separated
  • 500 grams Jerusalem artichoke peeled and chopped into small cubes
  • 100 millilitres thickened cream
  • salt to taste
  • white pepper to taste
  • 2 leeks pale part only, washed, dried
  • 100 millilitres chicken stock
  • 2 tablespoons corn flour for dusting
  • 100 grams macadamia nuts
  • 75 millilitres grape seed oil
  • 25 millilitres apple balsamic vinegar
June 20, 2011, By Alfonso Alés

Method

Scallops:
  1. 3 pcs per person
  2. Cooked on one side until golden with olive oil and butter to baste
  3. Then let to rest 2 min. on warm place before plating
  Jerusalem Artichoke Mousseline:
  1. Heat the butter in a large saucepan over medium-low heat until foaming.
  2. Add peeled artichoke, chopped in small cubes and toss to coat.
  3. Cover the surface of the artichoke with a disc of non-stick baking paper.
  4. Cook, shaking the pan occasionally, for 10 minutes or until tender, add cream to cover and cook 10 minutes further.
  5. Remove from heat.
  6. Use a blender to blend until a smooth puree forms, adding cold unsalted butter in little cubes.
  7. Taste and season with salt and pepper.
  8. Cover to keep warm.
Leeks (braised and crispy):
  1. Cut ½ cm rounds of the leeks on an angle, 12 pieces.
  2. Colour them in olive oil until golden, one side.
  3. Add butter and chicken stock and glaze.
  4. Make also crispy chiffonnade of leeks julienne, cutting them very finely dusted in flour and deep fried in oil until crispy.
Macadamia Praline:
  1. Toast macadamia nuts in grape seed oil on a pan until golden
  2. Strain.
  3. Mix in blender adding the oil until smooth puree.
Dressing:
  1. Mix apple balsamic vinegar with the macadamia praline.
  2. Season with salt and white pepper to taste.
  3. Make toasted macadamia nuts in the oven, chop them in crumbs.
 

Grilled Scallops, Jerusalem Artichoke, Leeks and Macadamia Praline with Apple Balsamic / / Alfonso Alés 2009