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!
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Cooking tools:
- Blender
- Instant-read thermometer
- Oyster knife
- Coffee filter
- Bottle
- Peeler
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Colander
- Skillet
- Spatula
- Spoon
- Measuring cup
- Plate
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 1/2 dl sunflower oil
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