Jerusalem Artichoke Risotto With Scallops Food

JERUSALEM ARTICHOKE RISOTTO

Steps:

• Heat a little oil and butter in a deep frying pan and add the onion and celery, fry gently until tender. Add the rice and stir it around until it is completely coated. Add the white wine and simmer until the wine is absorbed, then add the stock in ladlefuls letting each one be absorbed before the next one is added. keep adding stock until the rice is tender. season well and stir in the lemon zest and parmesan.
• Scrub the artichokes (peel if you prefer) and slice them. Fry them in a little butter, when they are tender and starting to brown add the hazelnuts and cook for a minute, add a squeeze of lemon. spoon this over the risotto to serve.

SEARED SCALLOPS WITH BASIL RISOTTO

Steps:

• Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.
• Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.
• Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.
• Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.
• Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.
• Divide the risotto among serving plates and top with the scallops.
• Garnish with microgreens and serve.

SCALLOPS WITH JERUSALEM ARTICHOKES AND LEMON BUTTER

Steps:

• 1.Thinly slice the artichokes using a mandoline, then toss in bowl with the apples, parsley, olive oil, 2 teaspoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
• 2. Sprinkle the scallops with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat until hot, then sear the scallops, turning once until browned and just cooked through, 6 to 8 minutes. Sear the scallops in batches and clean out the pan completely before the next batch. Transfer the scallops to a plate.
• 3. Reduce the heat to low, then whisk the remaining 6 tablespoons butter into the skillet 1 tablespoon at a time, until brown and creamy. Whisk in the lemon zest, 2 tablespoons lemon juice, and season with salt and pepper. Place the scallops around the artichokes and drizzle with the butter sauce.

GORDON RAMSAY'S JERUSALEM ARTICHOKE RISOTTO WITH SCALLOPS

Steps:

• Heat a few tablespoons of olive oil in a pan, add the rice, and stir for 2-3 minutes so the rice absorbs the oil. Add the stock a little at a time, stirring constantly, until it has all been absorbed and the rice is cooked - around 25-30 minutes.
• Meanwhile, cook the artichokes in 3 1/2 tablespoons of the butter until soft. Add the cream. Reduce down until the cream has almost evaporated and the artichokes are velvety in texture, stirring every now and then to make sure it's not catching on the bottom of the pan. Purée in a food processor. Mix the artichoke purée into the rice and add the remaining 3 1/2 tablespoons of butter and the parmesan. Check for seasoning.
• Slice each scallop into three pieces and sauté in hot oil for 1 minute on each side until they're medium-rare. Place on top of the risotto. In a heavy-based pan, heat the sugar until it's a dark golden colour. Carefully add the sherry vinegar and reduce until you have a thick syrup. Drizzle this over the risotto, and serve.

JERUSALEM ARTICHOKE GRATIN

Steps:

• Scrub the sunchokes and slice into 1/4 thick slices.
• In a 13-inch-x-9-inch a baking dish, add melted butter.
• Arrange the sliced chokes in casserole so that they overlap slightly.
• Sprinkle with salt, black pepper and garlic powder.
• If Using: Mix together onions & green onions; sprinkle over chokes.
• Sprinkle with Parmeasn chesse.
• Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
• Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
• The Jerusalem Artichokes should be slightly crunchy.

SCALLOPS WITH ARTICHOKES AND JERUSALEM ARTICHOKES

Steps:

• Boil Jerusalem artichokes in salted water until tender. Drain well, peel, and puree in blender. Set aside in warm spot.
• Heat honey over medium heat until darkened. Add vinegar, and cook until thickened. Add sherry, and keep mixture warm.
• Heat peanut oil in a deep, heavy saucepan over medium-high heat. Thinly slice artichoke hearts. Drop into hot oil in batches, and cook until crisp and lightly browned. Drain on paper towels; keep them warm.
• Heat olive oil in a large saute pan over high heat. Season scallops. Add to pan, and cook until browned on one side, then turn, and cook a few seconds longer. Stir in butter, shallots and thyme. Remove scallops from pan, and add honey mixture. Bring to a boil.
• Spoon puree onto 4 serving plates. Divide scallops among plates, spoon sauce over and around, then top with crispy artichoke slices and julienned sage.