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.
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. Serve with slices of toasted brioche or bread or with rice.
© 1990 Joyce Molyneux. All rights reserved.