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|
|1 Tbsp||Butter, for cooking the scallops|
|1 Tbsp||Extra virgin olive oil|
For the watercress pesto
|½ cup||Extra virgin olive oil|
|3 Tbsp||Toasted cashew nuts|
|2 cloves||Garlic, crushed|
|50 g||Parmesan cheese|
- Preheat oven to 200C. Peel the artichokes then slice finely. Toss in the melted butter and season.
- 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.
- To make the pesto, process all the ingredients, add salt to taste.
- 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.
- 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.