Seared scallops, roasted Jerusalem artichokes, green bean and girolle salad, truffle dressing Recipe

A great way to use up the end of the seasons girolles and Jerusalem artichokes.

  • Preparation
  • Cooking time
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Les ingrédients

Pour people
  • Scallop(s) : 12 whole
  • Fine salt : 6 pinch(es)
  • Unsalted butter : 50 g
  • For the sauce
  • Jerusalem artichoke(s) : 400 g
  • Banana shallot(s) : 1 whole
  • Unsalted butter : 15 g
  • Garlic clove(s) : 1 whole
  • Thyme sprig(s) : 4 whole
  • Chicken stock : 200 ml
  • Double cream : 100 ml
  • Dry white wine : 100 ml
  • Fine salt : 6 pinch(es)
  • For the garnish(es)
  • Girolle(s) : 150 g
  • Black truffle oil : 5 ml
  • Lemon(s) : 1 whole
  • Unsalted butter : 15 g



    Peel the Jerusalem artichokes and thinly slice them on a mandolin. Once cut, place the artichokes in a cold water with a squeeze of lemon juice to prevent them discolouring.

    Finely slice the shallot and dice the garlic. Pick the leaves from the sprigs of thyme.

    Heat a saucepan over a medium heat and sweat the shallots in butter until soft. Drain the artichokes and add the to the pan. Season with fine salt. Cook until they start to soften.
    Add the garlic and thyme leaves and then cook for a further minute. Add the white wine to the saucepan and reduce this by half. Add the chicken stock and reduce the heat to a simmer. Cook until the artichokes are completely soft. When the artichokes are soft add the double cream and purée in a food processor until completely smooth and silky.


    First wipe any debris from the girolles and trim.
    Heat a saucepan to a moderate heat, add olive oil, then butter, heat untill the butter is foaming.
    Add the mushrooms and season.
    Cook the girolles until golden and nutty smelling.


    If necessary, prepare the scallops by removing them from the shell and peel away the frill and the orange coral. Wash under cold running water to remove any grit and then dry on some kitchen paper.

    Heat up a frying pan until very hot. Season the scallops with salt and then fry in a drizzle of sunflower oil. Cook on one side for two minutes until golden brown and then finish cooking by turning them over and cooking for another minute. Squeeze over the juice of half a lemon, a drizzle of truffle oil and add a knob of butter to the pan and roll the scallops around in this sauce.

    Whilst the scallops are cooking reheat the purée.

    To assemble the dish, smear a spoonful of Jerusalem artichoke purée on the plate, put the scallops on top and drizzle on the juices from the pan. Finish the plate with crisp strips of pancetta and a final drizzle of black truffle oil.

Chef's tip

«adding olive oil to the butter extends the burn temperature for the butter. This means that we can get a higher heat from it, which we require to caramelise the mushrooms.»

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