Scallops with Home Made Rhubarb Vinegar Butter Sauce - Mashed Jerusalem Artichokes and Charred Aspar
Scallops with Home Made Rhubarb Vinegar Butter Sauce – Mashed Jerusalem Artichokes and Charred Asparagus May 01, 2015, Updated Dec 04, 2020 Ingredients - 1 ¼
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Cooking tools:
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- Ice cream scoop
- Cast iron skillet
- Baking dish
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- Colander
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- Paper towel
- Measuring spoon
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Ingredients
- 1 ¼ pounds sea scallops (day boat if available), tough muscles removed
- 3 teaspoons neutral oil*, divided
- ⅛ teaspoon tumeric
- ⅛ teaspoon smoked paprika
- 1 pinch sea salt, try Himalayan
- ¾ pound fresh asparagus, cleaned and trimmed
- 1 ½ pounds jerusalem artichokes**, gently peeled
- 2 teaspoons unsalted butter
- ¼ cup Rhubarb Vinegar, see recipe
- 1 teaspoon fresh garlic, peeled and minced
- 6 tablespoons unsalted butter, cold
- ¼ teaspoon sea salt, or to taste
- ⅛ teaspoon ground cloves, or to taste
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