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Serve 2
6 Large diver scallops, cleaned and well dried;
250g Jerusalem artichokes
1/2 Lemon
75g Double cream
25g Salted marcona almonds
1 Sprigs tarragon
15g Unsalted butter
Almond oil
Coarse sea salt
  1. Peel the Jerusalem artichokes into cold water acidulated with a little lemon juice to stop them discolouring. Shave one of them very thinly and put back into the water for later.
  2. Roughly chop the rest of the artichokes, about 2cm across. Cover them with the cream and a pinch of salt, bring to the boil on the stove then transfer them to a 180c oven with a piece of greaseproof paper on top. After about fifteen minutes they should be nice and tender with the cream reduced and thick. Transfer the whole lot to a blender and pureé until smooth, seasoning with a dash of lemon juice and more salt if needed.
  3. Roughly chop the Marcona almonds and pick the leaves from the tarragon.
  4. Cook the butter in a small saucepan until foaming and golden brown, season with lemon juice and salt and set aside.
  5. Heat a heavy bottomed frying pan or cast iron skillet until roasting hot. Season the scallops on both sides with coarse sea salt, drizzle with a little grapeseed or olive oil and sear them in the pan until golden brown and a crust forms. Be careful not to shake the pan or move the scallops as moving them will let some of their juice escape and they will start to boil. Turn the scallops over and repeat on the underneath but take care to keep the scallops a little underdone in the middle.
  6. Serve the scallops with the jerusalem artichoke pureé and sprinkle over the chopped almonds. Dress the shaved artichokes and tarragon leaves in a little lemon juice and almond oil and arrange this salad on the jerusalem artichokes. Finally spoon over a bit of the nut brown butter and enjoy.