Scallops with artichoke chips, horseradish & truffles

Scallops with artichoke chips, horseradish & truffles

Noix de saint-jacques, topinambour croustillant, raifort et truffes

Luke Nguyen's France
Alan Benson

This recipe is from one of the most passionate French chefs around, Julien Pouteau. He was born in Brittany, so his love affair with fresh seafood and premium produce began at a very young age.


Quantity Ingredient
2 teaspoons extra virgin olive oil
20 scallops
20g butter
Chicken jus, for drizzling
Horseradish rice crackers, broken into large bits

Jerusalem artichoke foam

Quantity Ingredient
1 lemon, juiced
500g jerusalem artichokes
40g butter
2 thyme sprigs
3 garlic cloves
1 white onion, finely diced
100ml milk
150ml pouring cream
espelette pepper, or chilli powder, (see glossary), to taste

Jerusalem artichoke chips

Quantity Ingredient
400g ghee
jerusalem artichoke skins, (reserved from the artichoke foam above)
50ml apple cider vinegar

To garnish

Quantity Ingredient
50g perigord truffles, shaved
grated fresh horseradish
samphire tips, dipped in extra virgin olive oil, (see glossary)


  1. To make the artichoke foam, you’ll need a gas-charged whipping canister and at least a single charge, so have these ready. Add the lemon juice to a bowl of water. Reserving the skins for the artichoke chips, use a sharp knife to peel the artichokes, quickly adding each artichoke to the bowl of lemon water to stop it discolouring.
  2. Melt the butter in a saucepan over low heat. Drain the artichokes and add to the pan with the thyme, garlic and onion. Sauté for 5 minutes, then add the milk and cream and cook for another 20 minutes, or until the artichokes are tender. Strain the artichokes, reserving the cooking liquid. Place in a food processor and blend, adding a little of the reserved liquid, until the mixture has a silky consistency. Push through a strainer, then season with sea salt and espelette pepper. Transfer to a whipping canister, charge and shake vigorously.
  3. To make the artichoke chips, heat the ghee in a saucepan to 170˚C, or until a cube of bread dropped into the oil browns in 20 seconds. Add the reserved artichoke skins and cook, gently stirring, for 1 minute, or until golden brown and crisp. Transfer to a bowl, add the vinegar, sprinkle with sea salt and toss to coat.
  4. To prepare the scallops, heat the olive oil in a large non-stick frying pan over medium–high heat. Season the scallops with sea salt and cook on one side for 3 minutes, or until golden and caramelised. Turn and cook for another 1 minute. Set aside.
  5. Dress the serving plates with the artichoke foam and drizzle with the chicken jus. Arrange the rice crackers, scallops and artichoke chips on top. Garnish with shaved truffle, grated horseradish, and samphire tips. Serve immediately.
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