Panko Scallops on sunchoke puree and crispy potatos
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- Large fresh scallops
- Panko breadcrumbs
- Canola oil
- Fresh chervil
- 2 large sunchoke peeled and cut into cubes
- One shallot chopped
- One cup half and half
- 3 bay leaves
- One thyme sprig
- Splash of dry white wine
- Kosher salt
- Winter truffle Add all ingredients in a pan and cook at medium heat until sunchoke are tender then blitz until a puree. Can be made ahead and kept for a couple days in the fridge if needed.
Cut a peeled potato into a small dice and put in cold water for an hour or so to remove some of the starch. Take out and press down to remove any excess water and dry on paper towels. Now hot pan canola oil season the potatoes and sauté until they are a nice golden brown, remove and drain keeping them in a warm place.
Take your scallops and rub some canola oil on one end and push into a bowl of panko bread crumbs until nicely coated.
Hot pan canola oil fry the scallop panko side down first until it is golden brown about 90 seconds to 2 min, turn over and fry the other side for a minute, take out, season with a little kosher salt and let rest.
Now warm up your sunchoke puree and place some on the bottom of a plate, now drop some of the crispy potatoes on top of the puree and around the plate and finish with your scallop on top and some fresh chervil for freshness.