Pan-fried scallops with Jerusalem artichoke salsa recipe | EUROtoday

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Scallop sizes can range, relying on the place you reside and what you may get your arms on. In my a part of the world, the south-west, the scallops are pretty small in comparison with the massive scallops which are dived for in Scotland. Whatever you’ve entry to, their sweetness is scrumptious towards the earthiness of buttery artichokes.


Prep time: 20 minutes

Cook time: quarter-hour




  • 250-300g Jerusalem artichokes, peeled if the skins are tough and soiled, in any other case scrubbed, and roughly chopped
  • 100g unsalted butter
  • 12 scallops, shucked, cleaned and left within the half shell
  • vegetable or corn oil, for frying

For the salsa

  • 200g Jerusalem artichokes, peeled if the skins are tough and soiled, in any other case scrubbed
  • 2 massive spring onions, finely chopped
  • 1 tbsp chopped parsley
  • 60ml olive or rapeseed oil
  • juice of ½ lemon


  1. Put the roughly chopped Jerusalem artichokes in a pan of salted water, carry to the boil and simmer for 7-8 minutes, till comfortable, then drain.
  2. Mash or coarsely mix the artichokes with 50g of the butter and season. Place in a saucepan and canopy.
  3. To make the salsa, reduce the artichokes into tough ½cm cubes, carry a small pan of salted water to the boil and prepare dinner the artichoke cubes for 30 seconds, then drain and refresh below chilly water and dry on some kitchen paper.
  4. Mix the artichokes with the opposite elements for the salsa and season to style.
  5. Loosen the scallops from the half shell, in the event that they haven’t been already, and set them apart. Wash the shells in heat, soapy water, then dry them.
  6. Warm the shells in a low oven or below a low-temperature grill.
  7. Meanwhile, rub a big frying pan with somewhat oil and warmth till it’s nearly smoking.
  8. Season the scallops on each side and add to the frying pan, cooking them for 30-40 seconds on either side for small scallops, or a minute for very massive ones, including the remainder of the butter to the pan throughout cooking to present them a pleasant golden color.
  9. To serve, divide the mashed artichokes evenly between the warmed shells, place a scallop on prime after which spoon the salsa over.