Scallops, jerusalem artichoke and watercress pesto. Photo / Babiche Martens

Serves 8

4 Jerusalem artichokes
1 Tbs butter, melted
Salt and freshly ground black pepper

Pesto
1 cup watercress
1/2 cup extra virgin olive oil
3 Tbs toasted cashew nuts
2 cloves garlic, crushed
Salt to taste
50g parmesan cheese
8 scallops
1 Tbs butter
1 Tbs extra virgin olive oil

1 Preheat oven to 200C. Peel the artichokes then slice finely. Toss in the melted butter and season.

2 Layer in a small baking dish which will allow 8 canape-sized portions to be cut out. Press down and bake for about 25 minutes or until tender.

3 To make the pesto; process all the ingredients, add salt to taste.

4 Have the scallops at room temperature. Heat the butter and olive oil together in a fry pan. When hot, add the scallops and cook until well seared and golden on one side, turn and repeat - this will only take 2 minutes per side.

5 Use a sharp knife to cut out squares of artichoke. Top with a small amount of watercress pesto, then a scallop. Garnish with a watercress sprig and a drizzle of oil.

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