Everyone needs a clutch meal to count on when trying to impress friends or colleagues, and this will serve you well. Sunchokes (aka Jerusalem artichokes) are a spiffier side than mashed potatoes and the bacon in the Brussels sprouts make them surprisingly addictive.
Yield: 4 servings
Everyone needs a clutch meal to count on when trying to impress friends or colleagues, and this will serve you well. Sunchokes (aka Jerusalem artichokes) are a spiffier side than mashed potatoes and the bacon in the Brussels sprouts make them surprisingly addictive.
Yield: 4 servings
Preheat oven to 450˚F. On a baking sheet lined with parchment paper, add Brussels Sprouts. Pour 1 tablespoon of oil over sprouts and mix well. Season with salt and pepper and make sure sprouts are in an even layer. Roast for 15 minutes and stir. Roast an additional 10–15 minutes until brown and tender. Remove from oven and top with bacon.
Peel sunchokes and add them to a bowl of cold water so they don’t brown. Add cream to a large saucepan. Drain sunchokes and add to cream. Bring mixture to a boil, then reduce to medium and simmer until tender, about 30 minutes. Drain sunchokes and place into a food processor, reserving cream. Purée until mixture is smooth, adding additional cream as necessary. Season with salt and pepper.
Remove abductor muscle from scallops and pat dry with paper towels. Season with salt and pepper. In a large sauté pan, heat 1 tablespoon of oil on medium-high. When oil is shimmering, add half of scallops. Do not overcrowd pan or scallops will not brown. Sear for 2 minutes on each side and remove from pan. Sear other half of scallops and remove from pan. Add butter to pan and reduce heat to medium. When butter begins to brown, about 4 minutes, shut off heat and add lemon juice. Swirl butter and juice until well mixed and spoon over scallops.
