Scallop and Jerusalem Artichoke Salad

Name: Scallop and Jerusalem Artichoke Salad
Yield: serves 4-5
Cuisine: United Kingdom
Ingredients: 1-2 shallots – peeled and very finely chopped; 4 oz mixed delicate salad leaves – washed and dried thoroughly; 5 tablespoons groundnut oil; ½ teaspoon grated lemon zest; 6-8 large fresh scallops (queens and frozen will not do); 1 tablespoon hazelnut oil; ½ teaspoon grated orange zest; lemon juice and/or sugar to correct dressing; salt and freshly ground black pepper; 1 lb Jerusalem artichokes (as smooth and unknobbly as possible); 1 clove garlic – peeled and minced; 1 tablespoon old sherry vinegar

Preparation info

serves
4-5

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

The brilliant idea of putting Jerusalem artichokes and scallops together was first given popular airing by Margaret Costa with a soup in her classic Four Seasons Cookery Book. For a simpler version, just heat through the finely diced shellfish from raw in a well seasoned slop of cooked artichokes puréed with home-made

Ingredients

Europe
United Kingdom
January
Gluten-free

Ingredients

Method