A lovely meal for Valentines!
Ingredients
- 6 fresh scallops
- 4 Jerusalem artichokes
- 1 rasher of smoked streaky bacon
- Oil
- Salt and freshly ground black pepper
Method
- Simmer the unpeeled artichokes in salted water until just cooked on the hot plate.
- When cooled off, peel them then slice them in rounds, approximately the same size as the scallops. Preheat the ESSE to 220C/ESSE dial reading top end of HOT.
- Drizzle a little oil in a small roasting try and put in the top oven until hot then carefully add the artichokes.
- Put back in the oven and roast until brown on both sides. Keep warm while you cook the scallops.
- Using the grill fry the bacon until crisp or if you prefer fry in a pan.
- Sear the scallops direct on the hot plate for a minute or 2 on each side. They should be a rich golden colour. Season well.
When all three ingredients are cooked, arrange on plates as you wish and you will are surprised how all three flavours work together
Recipe designed by Philippa Vine at Bluebell Farmhouse Kitchen
