Scallops with Jerusalem Artichokes and Hazelnut Juice Recipe

Ingredients:

• 8 large scallops
• 300g Jerusalem artichokes
• 200ml hazelnut juice
• 1 tbsp vegetable oil
• 1 tbsp butter
• Salt and pepper to taste

Instructions:

1. Wash the Jerusalem artichokes thoroughly and slice into thin rounds.
2. Heat a frying pan over medium-high heat and add vegetable oil. Once the oil is hot, add sliced Jerusalem artichokes and stir-fry for 3-4 minutes. Reduce the heat and continue cooking for another 5 minutes until the Jerusalem artichokes are lightly caramelized.
3. Add hazelnut juice to the pan and simmer until the liquid thickens. Season with salt and pepper to taste.
4. Heat a separate frying pan over high heat and add butter. Once the butter is melted, add scallops and sear on each side for 1-2 minutes until golden brown.
5. Arrange the Jerusalem artichoke slices on a plate, and top with seared scallops. Pour the hazelnut juice over the scallops and serve immediately.

Verdict:

This recipe combines the earthy sweetness of Jerusalem artichokes with the savory taste of scallops, topped with the nutty flavor of hazelnut juice. The result is a deliciously complex dish that is perfect for a special occasion.

Serving Suggestions:

This dish pairs well with a white wine, such as Sauvignon Blanc or Chardonnay. Serve with a side of steamed vegetables or a light salad for a complete meal. Enjoy!