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 Aspar

azestforlife.com

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:

  • Mandoline
  • Ice cream scoop
  • Cast iron skillet
  • Baking dish
  • Tongs
  • Slotted spoon
  • Fork
  • Chef's knife
  • Cutting board
  • Pot
  • Colander
  • Mixing bowl
  • Peeler
  • Plate
  • Paper towel
  • Measuring spoon
  • Measuring cup
  • Stove
  • Oven

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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