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

A great way to use up the end of season, girolles and Jerusalem artichokes

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Scallop(s) : 18 whole
  • Maldon salt : 3 pinch(es)
  • Unsalted butter : 50 g
  • For the vegetables
  • Jerusalem artichoke(s) : 500 g
  • Freshly ground black pepper : 3 Turn
  • Unsalted butter : 15 g
  • Garlic clove(s) : 6 whole
  • Thyme sprig(s) : 4 whole
  • Green bean(s) : 100 g
  • Pea shoot(s) : 1 bunch
  • Chervil : 0.5 bunch
  • Maldon salt : 3 pinch(es)
  • For the garnish(es)
  • Girolle(s) : 150 g
  • White wine vinegar : 50 ml
  • Dry white wine : 150 ml
  • Banana shallot(s) : 1 whole
  • Caster sugar : 50 g
  • For the vinaigrette
  • Truffle piece(s) : 10 g
  • Black truffle oil : 10 ml
  • Sherry vinegar : 10 ml
  • Olive oil : 50 ml



    Heat oven to 180*
    Scrub the artichokes well under warm water, pat dry, cut in half and lay face down in a cold pan with the butter. Place on a high heat. Allow to color then add the salt, pepper, thyme and crushed garlic cloves.
    If the pan looks too dry, add a knob more butter. Place in the oven for about 15-20 minutes or until fondant.

    Clean the green beans and cut across in half. Blanch in boiling salted water and refresh.

    Pick the chervil and chop half of it, reserving some nice fronds for garnish.
    Pick the pea shoots


    First wipe any debris from the girolles and trim.
    Peel and slice the shallot and place in a pan with the vinegar, salt, sugar and wine.
    Bring to the boil, adjust the seasoning to your liking, adding more sugar or a drop of water if you find it too strong.
    Drop in the girolles, bring back to the boil and remove from the heat leaving to cool in the liquid.

    For the dressing, whisk together the truffle pieces with the sherry vinegar and truffle oil and slowly pour in the olive oil.


    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 then roast the scallops in a drizzle of sunflower oil. Cook on one side for two minutes or until golden brown and then finish by adding butter and salt, turning them over and cooking for another minute then remove the pan from the heat. If the butter starts to burn, add a drop of water or lemon juice and keep the pan moving off the heat.

Chef's tip

«These mushrooms can be kept in the liquid, in an air tight container in the fridge for a couple weeks.»

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