Scallop and Jerusalem Artichoke Salad

Preparation info
  • serves


    • Difficulty


Appears in

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