SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES
Provided by Regina Schrambling
Categories dinner, appetizer, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
- Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
- 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.
- Heat olive oil in a large saute 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.
- Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.
SCALLOPS WITH JERUSALEM ARTICHOKE PURéE AND HONEY-SAGE JUS
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place artichokes in saucepan with salted water to cover and boil until tender. Drain, peel and purée. Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil. Keep warm.
- Dry scallops on paper towel. Season with salt and pepper. Heat remaining oil in a 12-inch skillet until very hot. Add scallops, and sear on one side, about 2 minutes. When golden brown, turn and lower heat. Add butter to pan in bits. Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked. Transfer scallops to a warm platter.
- Add honey and vinegar to skillet, and whisk to deglaze pan. Season with salt and pepper. Spoon a mound of Jerusalem artichoke purée into center of each of 4 warm dinner plates. Place scallops around. Spoon pan sauce over scallops, and scatter sage on top. Serve.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 673 milligrams, Sugar 14 grams, TransFat 0 grams
SCALLOPS WITH ARTICHOKES AND TOMATOES
A flavorful seafood sauté that's simple enough to throw together in a time crunch.
Provided by Betty Crocker Kitchens
Categories Entree
Time 11m
Yield 4
Number Of Ingredients 9
Steps:
- Cook scallops, onions, salt, white pepper and garlic in 10-inch nonstick skillet over medium-high heat 4 minutes, stirring frequently, until scallops are white.
- Stir in artichokes, tomatoes and spinach. Cook, stirring occasionally, until tomatoes are hot and spinach is wilted; drain. Sprinkle with lemon juice.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg
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