Scallops, chicory foam & Jerusalem artichoke puree

The chef, Benoist Gérard, has concocted his delicious recipe for scallops, chicory foam and Jerusalem artichoke purée. 

Recipe for 8 persons. 

Scallops, chicory foam & Jerusalem artichoke puree

Ingrédients

• 40 scallops
• 50 g butter
• Elements of mashed potatoes :
• 800 g of topinambours
• 2 large potatoes (Agria type)
• 20 cl milk
• 2 litres of water
• 10 cl thick cream
• Elements of chicory foam :
• 40 cl chicken stock
• 1 tablespoon chicory seeds
• 25 cl UHT cream
• Other :
• Olive oil, salt, pepper, thyme, bay leaf, hazelnuts, herbs, hazelnut oil, coarse salt

Présentation

• 1Mashed potatoes : Peel the Jerusalem artichokes and potatoes. Cook them in the milk/water mixture with coarse salt, thyme and a bay leaf. Drain and put in a blender with the cream. Mix, adjust the seasoning and keep warm.
• 2Chicory foam : In a saucepan, pour the chicken stock and add the chicory grains. Bring to the boil and then turn off the heat. Cover and leave to infuse for at least 10 minutes. Add the cream and simmer uncovered for 15 minutes. Chinaer, emulsify with a hand blender and keep warm.
• 3The Saint-Jacques : Cook the scallops in a frying pan with the oil and butter.
• 4Service : Put the Jerusalem artichoke purée on a warm plate. Arrange the scallops around it and cover with the chicory foam. Decorate with 1/2 hazelnuts and herbs. Finish with a dash of hazelnut oil.
• 5The Chef's Tip : In a frying pan, over a very low heat, roast chicory seeds for a few minutes. Be careful, they burn quickly!  They will bring the crispness to the recipe. Put each portion of scallops on a skewer that you will have cut to the right length. Add soy lecithin before emulsifying it. The foam obtained will "hold" longer.

To accompany this dish, your wine merchant offers you Domaine Touzot AOP MACON-VILLAGES 2018.