While jerusalem artichokes can be a bit irritating to peel, with all their lumps and bumps, once done and prepared in this way, the result is delicious, interesting and impressive. The pesto adds a fresh watercress flavour and nutty texture and the just cooked scallops finish off the canape with a divine sweetness.
Scallops and jerusalem artichokes
4 | Jerusalem artichokes (Main) |
1 Tbsp | Butter, melted |
8 | Scallops (Main) |
1 Tbsp | Butter, for cooking the scallops |
1 Tbsp | Extra virgin olive oil |
For the watercress pesto
1 cup | Watercress |
½ cup | Extra virgin olive oil |
3 Tbsp | Toasted cashew nuts |
2 cloves | Garlic, crushed |
50 g | Parmesan cheese |
Directions
- Preheat oven to 200C. Peel the artichokes then slice finely. Toss in the melted butter and season.
- Layer in a small baking dish which will allow 8 canape-sized portions to be cut out. Press down and bake for about 25 minutes or until tender.
- To make the pesto, process all the ingredients, add salt to taste.
- Have the scallops at room temperature. Heat the butter and olive oil together in a fry pan. When hot, add the scallops and cook until well seared and golden on one side, turn and repeat - this will only take 2 minutes per side.
- Use a sharp knife to cut out squares of artichoke. Top with a small amount of watercress pesto, then a scallop. Garnish with a watercress sprig and a drizzle of oil.