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Seared Scallops with Sea Urchin and Jerusalem ArtichokeTheWorldWideGourmet.com

Flavors of Provence/Côte-d'Azur

Total time: 30 to 60 min

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:107.3 kcal

Proteins:2.4 g

Fats:5.4 g

Carbohydrate:10.3 g

Fibers:0.8 g

Sugar:5.1 g

Cholesterol:18.5 mg

Sodium:50.6 mg

Calcium:23.5 mg

Energy:602 kcal

Proteins:13.2 g

Fats:30.3 g

Carbohydrate:58 g

Fibers:4.7 g

Sugar:28.5 g

Cholesterol:103.9 mg

Sodium:284.2 mg

Calcium:131.8 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Seafood

6

large giant scallops

1000

g

sea urchins

**Scallop stock

1

celery stalk

scallop beards

1

onion

250

ml

white wine

250

ml

water

**White wine pastry

50

g

flour

240

ml

white wine

1

g

salt

1

g

squid ink

**Vegetables

1000

g

jerusalem artichokes

100

g

baby spinach

**Jerusalem artichoke foam

250

g

jerusalem artichokes purée

100

g

milk from cooking the jerusalem artichokes

125

g

liquid cream

70

g

browned butter

30

g

sea urchin coral

3

g

agar agar

salt to taste

1

gas cartridge

**Sea urchin jelly

300

ml

sea urchin juice

3

g

agar agar

**Scallop sauce

500

ml

stock

150

ml

liquid cream

30

g

butter

juice of 1 1/2 lemons

10

g

jerusalem artichoke purée

METHOD

  1. Open the scallops and place the nuggets in cold water for a few minutes.
  2. Reserve the beards.

Make the stock

  1. Sweat the scallop beards until colored, add the aromatic garnish.
  2. Deglaze with the white wine, reduce by half and add the water.
  3. Cook for 20 minutes; strain and set aside.

Make the Jerusalem artichoke purée

  1. Cook 400 g (14 oz.) Jerusalem artichokes in just enough milk to cover.
  2. Once cooked, drain, reserving the liquid.
  3. Purée in a thermomix or blender until smooth.

Prepare the sea urchins and broth

  1. Open the sea urchins, reserving the juice, coral and tongues.
  2. Crush the shells, brown them and add enough water to cover.
  3. Cook for 20 minutes.

Making the white wine pastry.

  1. Combine the flour, white wine, salt and squid ink to make a firm dough.
  2. Roll out to a thickness of 1 mm.
  3. Divide the dough into 2 equal parts and fold the first part over the second.
  4. Cut the pastry using a 4 cm round cutter.
  5. Fry in 180° C (350° F) oil.

Prepare the garnish

  1. Sweat the spinach, drain and set aside.
  2. Cut the Jerusalem artichokes into 2 cm thick pieces. Hollow out the centre using a melon baller or Parisian scoop so that they can be stuffed.
  3. Cook the Jerusalem artichokes in boiling water with a pinch of salt.

Make the sauce

  1. Reduce the stock and cream by half.
  2. Add the lemon juice, Jerusalem artichoke purée and butter.
  3. Strain.

Make the foam

  1. Combine all the ingredients in a saucepan.
  2. Bring to a boil; strain.
  3. Place in a soda siphon and charge with a gas cartridge.

Make the sea urchin jelly

  1. Bring 300 ml (1 1/4 cups) of sea urchin broth to a boil with the agar agar.
  2. Pour the mixture into a stainless steel baking sheet to obtain a 2 mm thick jelly.
  3. Unmold, cut into 4 cm squares and set aside.

Sear the scallops

  1. Hollow out the white wine pastries and fill them with the siphon mixture.
  2. Glaze the Jerusalem artichoke pieces, stuff them with spinach and arrange.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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