Everyone needs a clutch meal to count on when trying to impress friends or colleagues, which will serve you well. Sunchokes (aka Jerusalem artichokes) are a spiffier side than mashed potatoes, and the bacon in the Brussels sprouts makes them surprisingly addictive. Here is how to make the perfect Seared Scallops with Lemon Brown Butter, Sunchoke Purée, and Brussels Sprouts with Bacon dish.
Yield: 4 servings
Ingredients
1 lb Brussels sprouts, trimmed and halved lengthwise
2 tablespoons extra virgin olive oil
4 slices bacon, cooked and chopped
2 lbs. sunchokes
3 cups heavy cream
1 3/4 lb scallops
4 tablespoons unsalted butter
1 tablespoon lemon juice
Kosher salt and black pepper, to taste
Directions
Preheat oven to 450˚F. On a baking sheet lined with parchment paper, add Brussels Sprouts. Pour one tablespoon of oil over the sprouts and mix well. Season with salt and pepper, and ensure sprouts are in an even layer. Roast for 15 minutes and stir. Roast an additional 10–15 minutes until brown and tender. Remove from oven and top with bacon.
Peel sunchokes and add them to a bowl of cold water so they do not brown. Add cream to a large saucepan. Drain sunchokes and add to the cream. Bring mixture to a boil, then reduce to medium and simmer until tender, about 30 minutes. Drain sunchokes and place into a food processor, reserving cream. Purée until the mixture is smooth, adding additional cream as necessary. Season with salt and pepper.
Remove the abductor muscle from the scallops and pat dry with paper towels—season with salt and pepper. In a large sauté pan, heat one tablespoon of oil on medium-high. When the oil is shimmering, add half of the scallops. Do not overcrowd the pan, or the scallops will not brown. Sear for 2 minutes on each side and remove from pan. Sear the other half of the scallops and remove them from the pan. Add butter to the pan and reduce heat to medium. When butter begins to brown, about 4 minutes, shut off the heat and add lemon juice. Swirl butter and juice until well mixed and spoon over scallops.
If you liked our Seared Scallops with Lemon Brown Butter, Sunchoke Purée, and Brussels Sprouts with Bacon recipe, check out:
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