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.