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