Scallops with greens, textures of Jerusalem artichoke and beurre blanc

SERVES 4

INGREDIENTS

• 12 scallops with roe

• 25g butter, softened

• 1tsp curry powder

• Pinch of salt, to taste (no more than 2-3g)

For the artichoke puree:

• 200g Jerusalem artichokes

• 20ml double cream

For the artichoke crisps:

• 1 Jerusalem artichoke

• Vegetable oil, for deep frying

For the butter sauce:

• ½ banana shallot, finely diced

• 30ml white wine vinegar

• 20ml double cream

• 100g cold butter, diced

• Salt and ground white pepper

• A few chives, finely chopped

For the greens:

• 20g butter

• 100g wild garlic

• 100g baby spinach

METHOD

First, mix the curry powder and salt into the softened butter. Lightly dust the scallops with salt and pepper, just enough to liberally cover each side, then sear them in a hot pan with a little oil. Do not move or shake the pan, leave them for about one minute, then turn the scallops over. The cooked side should now be golden brown. Leave for another minute and then add a teaspoon of the curried butter. Turn the scallops over again after 30 seconds and baste with the frothing butter, then place them on kitchen paper to rest for 10-20 seconds before serving.

I also like to dry the scallop roe out in the oven, either until cooked and then dice it, or dried completely and then blended to a powder, to be added to the butter sauce for maximum flavour.

For the artichoke puree: Peel and dice the artichokes, then put the prepared veg into a saucepan with one litre of water and a pinch of salt. Bring to the boil and leave to simmer for 15 to 20 minutes until the artichokes are soft, then drain thoroughly (reserving some of the cooking water) and transfer to a blender. Add the double cream and a little of the cooking water,