Jerusalem Artichoke Soup With Scallops Recipes

SCALLOPS WITH JERUSALEM ARTICHOKES AND LEMON BUTTER

Steps:

• 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
• 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.

SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES

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.

JERUSALEM ARTICHOKE SOUP

Steps:

• I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor.
• Preheat the oven to 450 degrees F.
• Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes.
• Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water.
• Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.
• Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, puree only 1/2 and leaving the other 1/2 "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup.
• Serving suggestion: Crusty sourdough bread or seeded bread.

CREAM OF JERUSALEM ARTICHOKE/SUNCHOKE SOUP

Steps:

• In a large soup pot heat olive oil over medium high heat until the scent starts to bloom.
• Add onions, leeks, and garlic to pot and cook, stirring occasionally, until softened. About 5 minutes.
• Add Jerusalem artichokes and potatoes and cook for 5 minutes.
• Add chicken broth and bring to a boil, cover and reduce heat to keep at a low boil.
• Cook 15-20 minutes, or until Jerusalem artichokes and potatoes are tender.
• Reduce heat to low. Using a stick blender, or by transferring to a blender, puree soup until smooth.
• Stir in cream.
• In warmed soup bowls place 1/3 cup baby spinach leaves and ladle soup over until it covers spinach.

GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS

Steps:

• Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
• Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
• Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.