Name: Jerusalem Artichoke Cream Soup, Seared Scallops, Parmesan Crumble
Prep time: 1 h
Cook time: 30 min
Yield: 2 people
Cuisine: France
Ingredients: 200 oz ofJerusalem artichokes; 75 fl oz ofheavy cream; 125 fl oz ofchicken broth; 10 oz ofbutter; salt, pepper; 4 scallops; 10 oz ofbutter; 1/2 tbsp ofolive oil; salt, pepper; 25 oz ofParmesan; 20 oz offlour; 15 oz ofbutter; 20 oz ofhazelnuts

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Updated on 16 February 2025 by

charlie

5 reviews 4.3 : Very good

Diet

Vegetarian Fish

Level

Intermediate

Preparation

1 hour

Cooking

30 minutes

I discovered this recipe for Jerusalem Artichoke Cream, Roasted Scallops, and Parmesan Crumble at a dinner with friends that left me with wonderful memories!

They were kind enough to share it with me, so I decided to share it here. As you’ll see, this recipe is quite labor-intensive on its own, as it involves three separate preparations that you’ll then assemble together.

If you’ve never made it before, plan on at least an hour of prep time. Rest assured, your efforts will be rewarded because, in the end, this dish is as beautiful to look at as it is delicious to eat. Your guests will be blown away!

In any case, I hope you’ll be tempted by this recipe for Jerusalem artichoke cream, roasted scallops, and Parmesan crumble.

Enjoy, and thank you in advance for your comments!

For

people

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For the Jerusalem artichoke cream
7 ¾ oz of Jerusalem artichokes
2.5 fl oz of heavy cream
4.2 fl oz of chicken broth
0.4 oz of butter
salt, pepper

For scallops
4 scallops
0.4 oz of butter
1/2 tbsp of olive oil
salt, pepper

For the Parmesan crumble
0.9 oz of Parmesan
0.7 oz of flour
0.5 oz of butter

Final assembly
0.7 oz of hazelnuts

Preparation of Jerusalem artichoke cream
- 1
  Peel the Jerusalem artichokes and cut them into pieces.
- 2
  Cook them in the chicken broth until tender (about 20 minutes).
- 3
  Add the heavy cream and butter, then blend until smooth.
- 4
  Season with salt and pepper and keep warm.
Preparing the Parmesan crumble
- 5
  Preheat the oven to 180°C (gas mark 6).
- 6
  In a bowl, combine the Parmesan cheese, flour, and butter cut into small pieces.
- 7
  Work the mixture with your fingertips until it has a sandy texture.
- 8
  Spread the crumble mixture onto a baking sheet lined with parchment paper.
- 9
  Bake for 8–10 minutes, until the crumble is golden brown. Set aside.
Cooking the scallops and final assembly
- 10
  Shortly before serving, warm your plates in the oven at 50°C, in the microwave (with a bowl of water), or in a plate warmer.
  This will ensure that the dish is piping hot for all your guests, since it needs to be plated individually.
- 11
  Coarsely crush the hazelnuts in a mortar, then toast them for a few minutes in a skillet over low heat.
- 12
  Once the oil-butter mixture is hot (but not smoking!), sear the scallops for 1 minute on each side, until they are golden brown but still tender on the inside.
- 13
  Season with salt and pepper, then keep warm (covered) until ready to serve.
- 14
  Spread the Jerusalem artichoke cream over the bottom of each plate, then place the scallops in the center, and top them with the crumble and toasted hazelnuts.
  Serve piping hot!