Sauteed Scallops on Jerusalem Artichoke Puree in Lobster Bisque
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 450 g scallop (s), loosened
- 1 sprig thyme
- 1 clove garlic
- 500 g Jerusalem artichoke
- 1 squirt lemon juice
- 50 g crème fraîche
- 1 dash cream
- 500 g lobster shells
- 50 ml oil
- 1 bunch roots, (root vegetables)
- 1 tablespoon tomato paste
- 4 cl cognac
- 50 ml white wine
- 200 ml fish stock or vegetable stock
- 300 ml cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the Jerusalem artichoke and cook in salted water. Finely puree with creme fraiche, cream + lemon juice in a blender. Season with salt, pepper and nutmeg.
- Roughly chop the lobster shells and lightly toast them in a saucepan with the oil.
- Dice the root vegetables, add them to the pot and fry them. Add tomato paste and let it cook. Deglaze with cognac. Top up with white wine and let it almost boil off. Add the stock and simmer over a low heat. Add the cream, bring to the boil and season to taste. Pass through a sieve and let it boil down if necessary.
- Briefly fry the scallops in a pan with butter, garlic and thyme and just let them cook. Spice up.
- Serving:
- Put the puree on the plate and spread the scallops on top. Napkin with the sauce.
- Good Appetite!
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