Stewart Scallop

Stewart Scallop
Speaking from Jerusalem artichokes, used with success? And if so, please? I mean, if you …?

Hello ~ ~ … if you would * like * to say … Once I saw Gordon Ramsay use with cream and a sort of ravioli stuffed with scallops wonton?? in the Martha Stewart Show (New York) I think there was a stock or a wine from somewhere …… he looked superfab. I realized that it would be sliced across well and used in a Chinese beef and broccoli stir-fry … either instead of or together with water chestnuts … What about you? What used for?

Not sure about the idea of stir fry but work great as a puree that can accompany the scallops / etc asparagus This however is the soup recipe I use. Thick, smooth and rich … well proven. (Truffle oil really sends this in another dimension by the way) 675g / 1 ½ lb Jerusalem artichokes decent sized knob of butter 1 onion, finely chopped 1 potato, peeled and diced 750 ml / 1 ¼ liters vegetable stock 100ml / 3 ½ fl oz double cream white truffle oil salt and white pepper Place the unpeeled artichokes a pan of salted water and bring to a boil. Simmer for eight minutes and drain. Melt the butter in a large saucepan and add onion and potatoes. Cover and sweat until soft but not colored. Peel the artichokes and puree, then stir in onion mixture and potatoes. Add stock, bring to a boil, then reduce heat and simmer for 20 minutes. Puree the soup in a blender pour through a sieve into a clean pan (really worth spending time doing this correctly) Add the cream and gently heat the soup without letting it boil. Taste and adjust the seasoning … should not need much Ladle the soup into warm bowls – but beware of size bowling … Scot Lass what he says is very true! Drizzle truffle oil over the surface in a whirl in the morning. Devour

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