Scallop with puree on Jerusalem artichoke and Västerbotten cheese® Västerbottensost®
Elegant scallop with puree on Jerusalem artichoke. Can be served as a starter or main course!
Ingredients
- 60 g 4 dive-caught scallops in shells
- Butter, for frying
- Salt
- 500 g Jerusalem artichokes
- 1 cup dry white wine
- 1 cup whipped cream
- 2 tablespoons butter
- 100 g of parsley
- 100 g dill
- 1.5 dl sunflower oil
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