Seared Scallops on Chicory and Physalis Braised in Port Wine
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g scallop (s), without shell and corail
- 2 chicory
- 1 bowl physalis
- 50 g butter, cold
- 1 lime (s), the juice it
- 5 cl port wine, white
- 1 Jerusalem artichoke
- salt
- Pepper, whiter, from the mill
- olive oil
Print Recipe
Pin Recipe Instructions
- Clean the scallops. Season with salt and white pepper and then fry on both sides in hot olive oil. Set aside and let rest.
- Remove the chicory from the stalk, remove the leaves and place in lukewarm water so that the bitter substances are lost. Peel and halve the physalis.
- Melt the butter in a pan and sauté the chicory and physalis in it. Deglaze with port wine and stew something in its own juice. Gradually add the butter, cut into flakes, while swiveling the pan, so that the juice binds. Season to taste with lime juice, fresh white pepper from the mill and a little salt.
- Wash the Jerusalem artichoke well and cut into thin slices with the skin. Fry them in hot olive oil to make chips.
- Arrange the chicory and physalis on plates and arrange the scallops on top. Place the Jerusalem artichoke chips next to it and serve everything immediately.
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