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

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