Gratin of Nantucket Bay Scallops with Jerusalem Artichoke Purée, Parmigiano Reggiano, and Alba White Truffles
Chef Linton Hopkins—Restaurant Eugene, Atlanta, GA
Adapted by StarChefs.com
March 2007

Hazelnut Cream with Pheasant Ravioli and Truffles on StarChefs.comYield: 4 Servings

Ingredients:

    Jerusalem Artichoke Purée:
  • 8 Jerusalem Artichokes, peeled
  • 2 cups heavy cream
  • Salt, to taste
    Scallops:
  • 32 Nantucket Bay Scallops, shucked
  • ¼ cup Parmigiano Reggiano, grated
  • ¼ ounce Alba white truffle
  • Jerusalem Artichoke Purée

Method:

For the Jerusalem Artichoke Purée:

Combine the artichokes and cream and cook on low heat until cooked through. Purée in blender, strain, adjust the seasoning and reserve.

For the Scallops:
Season the scallops and sauté on one side only until light golden brown. Arrange scallops in a heat proof dish, cover with puree, sprinkle with grated cheese, and broil until golden and heated through. Microplane the white truffle over the top and serve.

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