1/2 lb. sunchokes
1/4 c. cream (hot)
1 c. butter
2 c. chicken stock ( hot)
1 bottle Chianti
2 c. brown veal stock reduced by 1/2
canola oil as needed to saute scallops
12 pieces diver sea scallops (very large scallops)
coarse sea salt and freshly ground pepper to taste
cracked black peppercorn as garnish
1/4 c. cream (hot)
1 c. butter
2 c. chicken stock ( hot)
1 bottle Chianti
2 c. brown veal stock reduced by 1/2
canola oil as needed to saute scallops
12 pieces diver sea scallops (very large scallops)
coarse sea salt and freshly ground pepper to taste
cracked black peppercorn as garnish
- Cook peeled sunchokes in chicken stock until tender when poked with a knife. Drain in a colander until dry.
- Process sunchokes, butter and cream until smooth in a food processor. Cover and keep in a warm place.
- Reduce Chianti by 3/4 (to 1/4 the original volume).
- Add reduced veal stock. Simmer the sauce for several minutes. Season with salt and pepper.
- Heat a heavy pan until smoking hot. Pan sear (saute) the seasoned scallops in the canola oil. Cook until medium rare and browned on the outside.
- Place some puree in the center of each plate. Place the scallops around the puree and spoon some sauce around the scallops.
- Garnish the plate with sea salt and cracked black peppercorns
serves 4 as an appetizer
