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Hazelnut and Sunchoke Velouté with Pan-Seared Sea Scallops

Recipe Date:
June 6, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 cups fresh peeled & sliced sunchoke *
  • 4 cups cups whole milk
  • 4 garlic cloves, peeled & blanched
  • 2 tbsps 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.