The weekends are just meant for decadent meals that make you feel like a million bucks, aren't they? So what if it's Monday? This is actually very quick-cooking and would be a fantastic appetizer if you want a more relaxed meal. Whip this up and enjoy your night - for a tiny fraction of the cost of the same dish if you go out.
Here's my tip with scallops: always make sure to pat them dry with a paper towel. They have so much liquid that you have to make sure in the super-fast cooking time you're able to get the nice carmelization on each side.
Seared Scallops with Sunchoke Mash
Serves: 1 Time: 20-25 minutes Difficulty: Looks fancy, but easy peasy!
- 3-4 scallops
- 3 sunchokes, peeled and cut into 1-in. pieces
- 1 T. Greek yogurt
- splash of stock
- 1 tsp. grated or pureed chipotle in adobo
- 1 tsp. apple cider vinegar
- 1 tsp. olive oil
- blended oil
- 3-4 mint leaves for garnish
- 1/2 lemon
Put the sunchokes into a pot and cover them with water immediately after peeling (otherwise they will turn brown in a flash). Bring the water to a boil, season with salt, cover, and simmer until fork tender - approximately 12-15 minutes.
While they cook, whisk together the vinegar and chipotle in adobo. Slowly whisk in the olive oil and season with salt and pepper.
Drain the sunchokes and add the yogurt and stock. I like to keep the heat on low and mash the sunchokes over the heat. Season with salt and pepper to taste. Note: You can mash or blend the sunchokes to your preferred consistency; I wanted a chunky mash, but a smooth puree would be lovely here as well.
Heat 1 T. of blended oil in a pan. Season the scallops with salt and pepper and put them in the pan. Cook for 1-2 minutes per side; just enough to get a nice sear on them and cook them through.
Plate the puree or mash. Nestle the scallops on top of the puree/mash and drizzle the chipotle sauce over the scallops. Top each scallop with a mint leaf and squeeze the lemon over the dish.