Queen Scallops with Morteau Sausage and Jerusalem Artichokes

By TFAL_USA

Terroir revisited with marine spirit, new cooking way.

Ingredients

• SAUCE:
• 20 queen scallops, shells removed,
• 1/2 Morteau sausage,
• 750 g/1 2/3 lb Jerusalem artichokes,
• 5 sprigs flat parsley
• 1 ActiFry spoon cornflour,
• 100 ml/3 1/2 fl oz chicken broth (from bouillon cube)

Details

Servings 4
Adapted from nutritiousanddelicious.com

Preparation

Step 1

Cut the half Morteau sausage into cubes. Peel the Jerusalem artichokes. Cut them in half from top to bottom and slice thinly. Mix the cornflour with the chicken broth. Cook the sausage cubes for 5 minutes in the ActiFry. Remove, leaving a little fat.

Replace with the thin slices of Jerusalem artichokes and cook for 10 minutes. Add the sausage again. Add the sauce and cook for 5 minutes (you may have to add 50 to 100 ml/2 to 3 1/2 fl oz warm water if the mixture dries out too much).

Finally, add the chopped parsley and the queen scallops. Cook for 3 minutes so the scallops are just barely cooked and still juicy.