Scallop, jerusalem artichoke and watercress pesto

Babiche Martens

While jerusalem artichokes can be a bit irritating to peel, with all their lumps and bumps, once done and prepared in this way, the result is delicious, interesting and impressive. The pesto adds a fresh watercress flavour and nutty texture and the just cooked scallops finish off the canape with a divine sweetness.

Scallops and jerusalem artichokes

4	Jerusalem artichokes (Main)
1 Tbsp	Butter, melted
8	Scallops (Main)
1 Tbsp	Butter, for cooking the scallops
1 Tbsp	Extra virgin olive oil

For the watercress pesto

1 cup	Watercress
½ cup	Extra virgin olive oil
3 Tbsp	Toasted cashew nuts
2 cloves	Garlic, crushed
50 g	Parmesan cheese

Directions

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.