Jerusalem Artichokes With Themed Butter Sauce Recipes

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SCALLOPS WITH JERUSALEM ARTICHOKES AND LEMON BUTTER



Scallops with Jerusalem Artichokes and Lemon Butter image

Scallops natural richness is perfectly offset here with fresh, crunchy, sliced Jerusalem artichokes, making this entree a refreshing and satisfying dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Number Of Ingredients 8

8 ounces Jerusalem artichokes
1/2 Golden Delicious or Braeburn apple, diced
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground pepper
20 large sea scallops
7 tablespoons unsalted 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.

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