Jerusalem artichoke cream with seared scallops

Name: Jerusalem artichoke cream with seared scallops
Prep time: 60 min
Cook time: 185 min
Total time: 245 min
Yield: 4
Ingredients: Jerusalem artichoke 4.4 lbs; Almond milk ¾ cup; Salt to taste; Scallops 20; Butter 2.5 oz; Salt to taste; Vegetable oil ½ cup; Parsley 1 cup; Jalapeno peppers 2; Chives to taste

it de es fr br

Gluten Free

Difficulty: Average
Prep time: 60 min
Cook time: 3 h 5 min
Serving: 4
Cost: High
Note + the chilling time in the fridge for the green oil (about 4 h)

PRESENTATION

Jerusalem artichoke cream with seared scallops is such a standout dish. I mean, it really shows off the creative side of Northern Italian cooking. And up there, they’re all about topinambur, or Jerusalem artichokes—seriously good stuff. They make this smooth, velvety cream with a sweet flavor. It’s kinda like an artichoke but with a more earthy touch. And look, when you pair this with seared scallops, you get a fantastic mix of ocean flavor and that mellow sunchoke vibe. It’s not your typical Mediterranean seafood dish—more like a gourmet scallop dish you’d find at some upscale restaurant. Chefs love experimenting with garden and sea ingredients, right? Add a splash of parsley oil for a fresh kick and a vivid green color. Really, it makes the dish look just as amazing as it tastes.

So here's the thing: when you’re hosting a special dinner or just chilling at home, seafood appetizers like this really set the mood. People get super excited seeing those golden, crispy scallops on a bed of creamy Jerusalem artichoke cream. Plus, that bright green oil? Total showstopper. Each bite feels luxurious yet holds onto that simple Italian focus on fresh, high-quality ingredients. You see versions of these scallop recipes all over Northern Italy, and it’s easy to see why. The way the tender scallops blend with the rich, smooth sunchoke purée is just magical. For anyone who loves scallop and artichoke combinations or wants new scallop dinner ideas, this dish is a must-try. It perfectly captures the heart of Italian cuisine—merging tradition with innovation, which is great. This plate really showcases how these worlds can come together beautifully on a single spoon. Offering a taste that’s both classic and contemporary. Whether you’re a seasoned foodie or just someone who enjoys a good meal, this dish is bound to impress. And inspire further culinary exploration into modern Italian starters. No question about it.

INGREDIENTS

For the Jerusalem artichoke cream: Jerusalem artichoke 4.4 lbs (2 kg); Almond milk ¾ cup (200 g); Salt to taste

For the scallops: Scallops 20; Butter 2.5 oz (70 g); Salt to taste

For the green oil: Vegetable oil ½ cup (100 g); Parsley 1 cup (60 g)

For garnish: Jalapeno peppers 2; Chives to taste

Preparation

How to prepare Jerusalem artichoke cream with seared scallops

To prepare the Jerusalem artichoke cream with seared scallops, first focus on the green oil: place the parsley in a blender, then pour in the seed oil 1 and blend for 5 minutes. Strain the resulting cream with a fine-mesh sieve 2 and position a bowl underneath to collect the liquid. Place the sieve and bowl in the refrigerator and let it filter for 4 hours 3.

Move on to the Jerusalem artichokes: place the Jerusalem artichokes in a pot and cover with plenty of water 4, then cook for 3 hours, until the centers are soft. Turn off the heat and let them cool in their water, then drain the tubers 5 and cut them in half 6.

Scoop out the pulp with a spoon 7 and place it in a sieve to remove excess water 8. Meanwhile, take the green oil out of the refrigerator and bring it to room temperature 9.

Now transfer the Jerusalem artichoke pulp to a blender and blend at high speed for 3 minutes. Season with salt 10, add the almond milk 11, and blend again for at least 5 minutes until you obtain a smooth cream. Strain the cream through a sieve 12.

Collect the Jerusalem artichoke cream in a saucepan 13 so you can reheat it just before serving. Finally, prepare the scallops: remove the roe 14 and the tougher parts 15, then transfer them to paper towels to dry them.

Salt the scallops on both sides 16. In a non-stick pan, melt the butter 17, then place the scallops and sear them for 2 minutes on each side 18.

Reheat the Jerusalem artichoke cream 19. Meanwhile, halve the chilies lengthwise and remove the seeds, then slice julienne style 20. You're ready to plate: distribute a ladle of Jerusalem artichoke cream on the bottom, then add 5 scallops per plate and garnish with finely chopped chives and chili. Finish with a few drops of parsley oil, and your Jerusalem artichoke cream with seared scallops is ready to serve 21!

Storage

The Jerusalem artichoke cream with seared scallops should be consumed once assembled, but it's possible to store the individual ingredients separately, ready for use. The Jerusalem artichoke cream keeps in the fridge in an airtight container for 3 days. The scallops keep in the refrigerator, with paper towels and covered with plastic wrap, for up to a day.