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Scallop and Jerusalem Artichoke Salad

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Preparation info
  • serves

    4-5

    • Difficulty

      Medium

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

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