Scallops with Jerusalem Artichokes and Lemon Butter (Food Network Kitchens) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Scallops natural richness is perfectly offset here with fresh, crunchy, sliced Jerusalem artichokes, making this entree a refreshing and[ satisfying dish.] Ingredients:
8 ounces jerusalem artichokes |
1/2 golden delicious or braeburn apple, diced |
1/2 cup fresh flat-leaf parsley leaves |
3 tablespoons extra-virgin olive oil |
zest and juice of 1 lemon |
kosher salt and freshly ground pepper |
20 large sea scallops |
7 tablespoons unsalted butter |
Directions:
1. 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
2. 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
3. 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.
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