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Scallops with cream of topinambur
ingredients
servings
2
Jerusalem artichokes
500 oz
Shallots
2 unit
Vegetable broth
500 oz
Full fat milk
100 oz
Scallops
6 unit
Nutmeg oil
to taste
Extra virgin olive oil
to taste
Iodized salt
to taste
second courses from Italy
Scallops with cream of topinambur
Scallops with cream of topinambur
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Second dish of delicate flavors and perfect match.
preparation
step 1
Peel the balls, wash basins and slices.
step 2
Rinse the scallops under the water to remove all the sand, the bud and the orange coral,
step 3
Put the stacked stairs in a pot with two tablespoons of oil and let it dry for a couple of minutes.
step 4
Add the topinambur, mix well and pour broth.
step 5
Bring to boil and bake until the broth is fully absorbed and the topinambur will become soft.
step 6
Add the milk, salt, pepper and grated nutmeg. Smear with a diving mixer and put on the flame with a soft flame to heat the cream well.
step 7
Heat a little oil in a non-stick pan, and when it is hot, skip the scallops one minute to the side until golden.
step 8
Serve the cream in the dishes and add 3 scallops per head.
