Name: Scallops with White Wine and Artichokes
Yield: Serves 4 As a First Course or 2 As a Main Course
Ingredients: slices of toasted brioche or bread, or rice, to serve; 1 tablespoon chopped parsley; salt; 8 large scallops; 175 g/6 oz Jerusalem artichokes, peeled and cut into batons, and boiled in lightly salted water for 5 minutes; lemon juice; 50 g/2 oz butter; freshly ground black pepper; 50 ml/2 fl oz dry white wine

Preparation info

Serves
4
As a First Course

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

Jerusalem artichokes make convivial companions for scallops. It is a pairing I first came across in Margaret Costa’s Four Seasons Cookery Book where she gives a recipe for a superb Scallop and Artichoke Soup. In this recipe they are cooked briefly together, co-stars in a delicate little ragoût.

Ingredients

8 large scallops
50 g/2 oz butter
175

Fish course
Starter
Pescatarian

Method

Slice the white part of each scallop into three thin discs and cut the coral into two or three pieces. Melt the butter in a small pan, and add the artichokes, and salt and pepper to taste. Cook very gently until almost tender. Add the scallops and wine and cook slowly until the scallops turn opaque. Remove from the heat and add the parsley and a dash of lemon juice. Taste and adjust seasonings.

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Ingredients

Method

Part of