Grilled Scallops, Jerusalem Artichoke, Leeks And Macadamia Praline With Apple Balsamic

Ingredients

  • 12 scallops
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon unsalted butter melted, for basting scallops
  • 2 tablespoons unsalted butter separated
  • 500 grams Jerusalem artichoke peeled and chopped into small cubes
  • 100 millilitres thickened cream
  • salt to taste
  • white pepper to taste
  • 2 leeks pale part only, washed, dried
  • 100 millilitres chicken stock
  • 2 tablespoons corn flour for dusting
  • 100 grams macadamia nuts
  • 75 millilitres grape seed oil
  • 25 millilitres apple balsamic vinegar
  • Description

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