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Seared scallops with chorizo, Jerusalem artichoke and cabernet reduction

Sarah Knights
Seared Scallops with chorizo, Jerusalem artichoke and cabernet reduction

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Low Carb, Low cholesterol, Low fat
Course: Entree, Finger food, Side dish, Snacks

INGREDIENTS

100g butter, diced
500g peeled Jerusalem artichokes, sliced
½ cup cream
salt and pepper

½ cup (125ml) cabernet sauvignon
40g caster sugar
80ml red wine vinegar
30ml forum cabernet vinegar

2 tablespoons vegetable oil
1 chorizo sausage, sliced
16 thawed Canadian scallops
salt and pepper
METHOD

To garnish; roasted diced artichokes, baby herbs, extra olive oil

For the puree; Melt butter in a pan over medium heat and add artichoke.

Cook gently for 10 minutes, covered until artichokes are soft. Stir in cream and increase heat to medium high heat. Cook a further 5 minutes or until cream has reduced and mixture is thick.

Season with salt and pepper.

Cool slightly before transferring to a blender; process until smooth. Pass through a sieve for a silkier texture; set aside in a warm place.

For the cabernet reduction,
place the cabernet sauvignon, sugar and red wine vinegar in small pan and reduce over a low heat for 15 minutes or until thick.

Remove from heat and finish with a dash of the forum cabernet vinegar.

Heat 1 tablespoon vegetable oil in hot pan. Cook chorizo until golden, remove from pan and set aside to keep warm.

Heat remaining oil, and sear scallops until nicely golden. Remove and set aside.

To serve, place a small amount of puree in the middle of each plate. Place 4 scallops on each plate around the puree.

In the centre place a few quartered artichokes and a few pieces of chorizo, drizzle some cabernet reduction around the plate, then some olive oil, garnish with baby herbs.


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