Pan-fried scallops over puréed sunchokes | Recipe | Kitchen Stories

Name: Pan-fried scallops over puréed sunchokes | Recipe | Kitchen Stories
Ingredients: 10 1/2 oz scallops; 17 1/2 oz sunchokes; 1 clove garlic; 3 shallots; 3 tbsp butter; 1 1/4 cups chicken stock; 1 oz cilantro; 1 oz mint; 1 tsp lime juice; 1/2 tsp nutmeg; oil for frying; salt; pepper; sunchoke for garnish

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Keywords

puréeing
Brand Content
KitchenAid
no refined sugar
crustacean and shellfish
starter
gluten free
dinner party
Bulthaup
new-year
wedding
Le Creuset
savory
for four
frying
vegetables
spring
autumn
base
sauteing

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