- 12 scallops
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted buttermelted, for basting scallops
- 2 tablespoons unsalted butterseparated
- 500 grams Jerusalem artichokespeeled and chopped into small cubes
- 100 grams thickened cream
- white pepper
- 2 leekspale part only, washed, dried
- 100 millilitres Chicken Stock
- 2 tablespoons Corn Flour
- 100 grams macadamia nuts
- 75 millilitres grape seed oil
- 25 millilitres apple balsamic vinegar
- 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.
- Toast macadamia nuts in grape seed oil on a pan until golden
- Mix in blender adding the oil until smooth puree.
- 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.