Family friendly

Scallops, Jerusalem artichokes and radicchio

Name: Scallops, Jerusalem artichokes and radicchio
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 24 fresh scallops, roe attached; 8 Jerusalem artichokes; Zest and juice of 1 lemon; 100g unsalted butter; 2 tablespoons extra virgin olive oil; Sea salt; 1/2 cup (125ml) verjuice; 2 tablespoons freshly chopped flat-leaf parsley; 2-3 small radicchio leaves per person, to serve

Rate now

10m

Maggie Beer's scallops with Jerusalem artichokes and radicchio

Jump to recipe

by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Maggie Beer's recipe is the best kind of salad - filling, satisfying and really good for you.

24 fresh scallops, roe attached
8 Jerusalem artichokes
Zest and juice of 1 lemon
100g unsalted butter
2 tablespoons extra virgin olive oil
Sea salt
1/2 cup (125ml) verjuice
2 tablespoons freshly chopped flat-leaf parsley
2-3 small radicchio leaves per person, to serve

Method

1.

Clean scallops, removing intestinal tract but not the roe. Peel artichokes and thinly slice lengthways. Toss in a little of the lemon juice to stop discolouration. Dry artichokes.
2.

Melt half the butter and half the oil in a non-stick pan over medium-high heat until nut brown. Add artichokes and fry (in batches if necessary) until golden. Transfer to a plate and set aside.
3.

Season scallops with zest, salt and ground black pepper. Heat remaining butter and oil in pan over medium-high heat, and sear scallops in 2 batches (as they must not poach) until golden on one side, then turn to cook other side.
4.

Deglaze the last pan of scallops with verjuice. Toss together the scallops, artichokes and parsley. Adjust seasoning and add a little more lemon juice and oil, if necessary. Serve in radicchio leaves.