Smoked Scallops with Jerusalem Artichoke Puree and Basil Oil

By ALICJA

Artichoke Puree can be made vegan by omitting the cream and butter and it is still surprisingly rich.

Ingredients

• 500 g large Jerusalem artichokes,carefully peeling and cut into 1 cm chunks
• 1 large onion,peeled and cut into 4 large wedges
• 1 small celeriac,peeled and cubed
• 6 cloves garlic
• 6 cups vegetable stock or water
• 1/4 cup unsweetened heavy cream,whipped into soft peaks,optional
• 2 tbsp butter(30 ml),optional
• salt and tabasco,to taste.

Preparation

Step 1

Make Basil oil.
Place the jerusalem artichokes,onion,celeriac,and garlic in large pot and just cover them with the vegetable stock or water.Bring to a hard boil,reduce heat to medium-high,and cook for 30 min.or until the vegetables are thoroughly cooked and virtually mushy.Strain off the liquid and reserve it.Place the puree in a blender and blend until very smooth.If it is too stiff,add as much of the reserved cooking liquid as is necessary to create a very smooth puree,the texture of stiff pancake butter.Add the butter and the unsweetened cream if desired.Whisk in until it has dissolved.Add salt and tabasco to taste.To prepare the scallops:In a smoker,or on the barbecue,smoke the scallops over medium-heat for about 20 min.They should be thoroughly cooked but not too dry.To serve,place a pail of the artichoke puree in the middle of a serving plate,forming a circle.Place the hot scallops on top of the puree and surround them with the Basil oil.Serve immediately..