Pan-fried scallops with Jerusalem artichoke salsa recipe

Scallop sizes can vary, depending on where you live and what you can get your hands on. In my part of the world, the south-west, the scallops are fairly small compared to the huge scallops that are dived for in Scotland. Whatever you have access to, their sweetness is delicious against the earthiness of buttery artichokes. 

Timings

Prep time: 20 minutes

Cook time: 15 minutes

Serves 

4

Ingredients

• 250-300g Jerusalem artichokes, peeled if the skins are rough and dirty, otherwise scrubbed, and roughly chopped
• 100g unsalted butter
• 12 scallops, shucked, cleaned and left in the half shell
• vegetable or corn oil, for frying

For the salsa

• 200g Jerusalem artichokes, peeled if the skins are rough and dirty, otherwise scrubbed
• 2 large spring onions, finely chopped
• 1 tbsp chopped parsley
• 60ml olive or rapeseed oil
• juice of ½ lemon

Method

1. Put the roughly chopped Jerusalem artichokes in a pan of salted water, bring to the boil and simmer for 7-8 minutes, until soft, then drain. 
2. Mash or coarsely blend the artichokes with 50g of the butter and season. Place in a saucepan and cover.
3. To make the salsa, cut the artichokes into rough ½cm cubes, bring a small pan of salted water to the boil and cook the artichoke cubes for 30 seconds, then drain and refresh under cold water and dry on some kitchen paper. 
4. Mix the artichokes with the other ingredients for the salsa and season to taste.
5. Loosen the scallops from the half shell, if they haven’t been already, and set them aside. Wash the shells in warm, soapy water, then dry them. 
6. Warm the shells in a low oven or under a low-temperature grill. 
7. Meanwhile, rub a large frying pan with a little oil and heat until it’s almost smoking. 
8. Season the scallops on both sides and add to the frying pan, cooking them for 30-40 seconds on each side for small scallops, or a minute for very large ones, adding the rest of the butter to the pan during cooking to give them a nice golden colour.
9. To serve, divide the mashed artichokes evenly between the warmed shells, place a scallop on top and then spoon the salsa over.