Panko scallop with sunchoke puree and brown butter
- Prep Time:
- Cook Time:
- Ready Time:
- Fresh diver scallops
- One sunchoke peeled and cut into cubes
- One potato peeled and cut into cubes
- One bay leaf
- Tablespoon of butter
- One shallot finely chopped
- One clove of garlic finely chopped
- Kosher salt
- Splash of white wine
- Half and half
Sauté the shallots in the white wine and reduce until dry, now add all the other ingredients and cover with half and half until just covering the sunchoke and potato.
Now simmer until the potato is fork tender, take out the bay leaf and now with a hand blender puree until smooth and check for seasoning.
Now in a hot pan with olive oil sear the scallop on the panko side until golden and finish on the other side for about one min careful not to overcook the scallop.
In a separate pan melt some butter until it starts to brown and set aside.
Now to assemble plate some of the sunchoke puree place the scallop on it, drizzle some of the brown butter and finished with some radish sprouts.
Good stuff kids!