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

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