Seared Scallops for New Years Eve

Last night was New Year’s Eve and I wanted to make something that was both really easy and really delicious.  For the easy part I picked up a tasty beet salad from Whole Foods and chose to do pan seared scallops – one of my all time favorites.  I chose some nice diver scallops and decided to serve them on a bed of sunchoke mash.  Sunchokes, also known as Jerusalem Artichokes are an ingredient I have not used before but have been seeing a lot of chefs using them as a base for succulent seafood.  I boiled 3 sunchokes along with one, small red potato, mashed and whipped with the immersion blender along with some butter and salt.  The result was a silky, mild nutty mixture that we just loved.  I set the scallops on top and surrounded with my pan sauce which had shallots, champagne (it was new year’s eve) and finished with butter.  It was fantastic and a great way to say goodbye to 2009.

About Arthritis Kitchen

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Posted on January 1, 2010, in Recipes / Cooking, Uncategorized. Bookmark the permalink. Leave a comment.

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