Seared Atlantic Scallops with artichokes and peas
POSTED 02.10.2009 @ 16:41
This delicious seafood dish is courtesy of
Manta Restaurant & Bar.
Serves 4
4 atlantic scallops
100g jerusalem artichoke
Qtr onion
50g butter
Fresh green peas
3 baby globe artichokes
5 sprigs of mint
1 tblsp diced eschallot
Olive oil
1 tblsp Chardonnay vinegar
Method
JERUSALEM ARTICHOKE PUREE
1 Peel Jerusalem artichokes.
2 Finely dice quarter onion. Fry onion until soft, add jerusalem artichokes and cover with hot water, simmer until artichokes are cooked.
3 Drain off liquid, add artichokes to blender, blend, adding butter, salt and pepper, until you achieve a smooth consistency.
BABY GLOBE ARTICHOKES
1 Peel outer leaves of baby globe artichokes to reveal the soft centre.
2 Trim back artichoke stem, place artichokes in lemon salted water, bring to the boil, remove and allow to cool.
TIP: Pair with 05 By Farr Viognier, Geelong VIC
"I chose Viognier, being a southern Rhone wine, extracting stone fruit characteristics and a clean acid finish, matching the jerusalem artichoke and green peas, with enough weight to marry the scallops." - Manta Restaurant & Bar sommelier