Scallops with Baked Jerusalem Artichokes

Jerusalem Artichokes are also known as sunchokes. I made a soup a few weeks ago and now I am using them in dish together with scallops as an appetizer.

Scallops with Baked Jerusalem Artichokes

4 appetizer servings

12 scallops, side muscle removed

salt

4 large Jerusalem Artichokes

2 tbsp. oil

Vinaigrette:

½ cup/1 dl oil

2 tbsp. sukker

1/4 cup apple cider vinegar

To make scallops, heat oil in a large heavy skillet over high heat until oil begins to smoke. Season scallops with salt. pepper. Place them in the refrigerator. Sear until well browned, about 2 minutes. Turn; cook until just barely opaque in center, about 30 seconds longer. Set 3 scallops on a tooth pick so they can stand up on the plate.

Preheat oven to 300°F.

To make Jerusalem Artichokes, cut them into 5 piece each. Brush a little oil on them and sprinkle with salt. Bake them 25 minutes in the preheated ovnen.

To make vinaigrette, place oil, sukker and apple cider vinegar in a bowl and whisk until combined.

To serve, place Jerusalem Artichokes and scallops on 4 plates and pour vinaigrette over. Garnish with wood sorrel* or another herb.

*Wood sorrel are tender, sour leaves with a tart yellow (sometimes purple) flowers.

Suggested accompaniment: a crusty bread or flutes

To make the scallops, heat oil in a large heavy skillet over high heat until oil begins to smoke. Season scallops with salt and pepper. Sear until well browned, about 2 minutes. Turn; cook until just barely opaque in center, about 30 seconds longer.