Yield: 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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