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