Sauteed Scallops with Artichoke Puree, Crisp Prosciutto and Mandarin Oil
8 Entrée portions
Step One: Jerusalem Artichoke Puree
- 800grms peeled Jerusalem Artichokes
- 1 cup cream
- Salt & fresh white pepper
Take the peeled artichokes and rough chop into pieces. Place in a sauce pan, cover with cold salted water and boil until just soft – about 15-20 minutes.
Strain off the water, add the cream and place back on the heat.
Reduce the cream slightly over low heat then remove.
Puree in a liquidisor until silky smooth.
Taste and season with salt and fine fresh white pepper.
Step Two: Crispy Prosciutto
8 pieces of thinly sliced prosciutto
Take a baking tray and line with grease proof paper. Lay the slices of prosciutto on top then add another piece of paper. Top this with a second tray to weight down the prosciutto and keep it flat.
Place in a pre heated hot oven.
Check after 10 minutes, then at short regular intervals until the prosciutto is crisp.
Remove immediately and store in an airtight container until required.
Note that the prosciutto will be very delicate in this form so handle with care.
Step Three: Cabernet Syrup
- 1 cup Cabernet Vinegar
- 1 cup sugar
Place both ingredients in a small sauce pan and place on medium heat.
Reduce by a quarter until slightly syrupy. Place in a jar when cool, will keep indefinitely.
Note that you can make other types of syrup using any other vinegars.
Step Four: Plating & Serving
- 8 x 90-100grms of Scallops per person
- Artichoke puree
- Crispy prosciutto
- Mandarin oil
- Cabernet syrup
- Chervil to garnish
Bring the artichoke puree up to heat, you can use a microwave if you prefer.
Take a sauté pan or preferably a skillet and bring up to a high heat. Season the scallops with salt and fresh black pepper. Also lightly oil the scallops as opposed to oil in the pan.
Place the scallops in the hot pan and cook for no longer than 30 seconds per side. They should be nicely caramelized. Now place a small amount of the puree in the centre of each warm plate. Next add your scallops, then top with a piece of the crisp prosciutto.
Drizzle around the mandarin oil, then likewise with a small amount of the cabernet syrup.
Garnish with a piece of chervil and serve immediately.
John Hawkesby’s wine suggestion
- Tohu Gisborne 2007
- Balthazar Estate 2006
- Weeping Sands 2007