Hazelnut and Sunchoke Velouté with Pan-Seared Sea Scallops
< RecipesHazelnut and Sunchoke Velouté with Pan-Seared Sea ScallopsServes four 2 cups fresh peeled & sliced sunchoke * 4 cups whole milk 4 garlic cloves, peeled & blanched 2 Tablespoons butter 1/8 cup peeled, roasted & chopped hazelnuts 8 medium size scallops, cleaned * If you do not have sunchokes you can use fresh artichoke hearts. To make the velouté: Sweat the sunchoke or artichoke hearts, garlic and butter in pan over a low heat until soft (about 1 hour). Add milk, salt & pepper. Simmer for about 10 minutes. Blend until smooth. In separate pan, pan sear the cleaned scallops until golden brown (about 2 minutes on each side) over a medium-high heat. Arrange the scallops on surface of the velouté with chopped hazelnuts and a drizzle of hazelnut oil (optional). Finish with a garnish of fresh chive. The delicacy of the scallop, the creamy texture & naturally light nuttiness of the sunchoke in the velouté are a perfect compliment alongside our Estate bottled Chardonnay. Serve with Chalk Hill Estate Bottled Chardonnay. |
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