Warm Seared Scallop, Jerusalem Artichoke & Fresh Herb Salad

Name: Warm Seared Scallop, Jerusalem Artichoke & Fresh Herb Salad
Yield: Serves 6
Cuisine: French
Ingredients: 60 ml hazelnut oil; 40 ml grapeseed oil; sea salt and freshly ground white pepper; sea salt and freshly ground white pepper; 2 teaspoons lime juice, or to taste; sea salt; a good squeeze lemon juice; 2 cups flat-leaf parsley sprigs, washed and spin-dried; ½ bunch chives, finely chopped; ½ cup coriander leaves, washed and spin-dried, gently torn into small pieces; 20 ml grapeseed oil; 24 large scallops; freshly ground white pepper; 2 litres water; 300 g Jerusalem artichokes, peeled and cut into 2cm dice

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Scallops and Jerusalem artichokes really have an affinity, especially when laced with a little hazelnut oil vinaigrette. Combined with aromatic, savoury and spicy herbs this little salad makes an excellent entrée. If serving as a starter for a grand dinner, use half quantities.

Ingredients

300 g Jerusalem artichokes, peeled and cut into 2cm dice
2 litres water
sea salt

Oceania
Europe
Australian
Australia
France
Starter
Dinner
Fish course
Pescatarian
Mediterranean
Spicy
Gluten-free

Method

Put the artichokes and cold salted water in a saucepan with the lemon juice, then bring to the boil and cook for 1-2 minutes. Drain and pat dry with paper towel.
Put the herbs in a bowl, then refrigerate until required.
To make the vinaigrette, whisk the ingredients to produce a tangy dressing; the hazelnut oil should be the predominant flavour.