This delicious recipe was submitted by Kasie Godfreyy of @diningwithkg.
Baked Half-Shell Wild Scallops
Makes 2 servings
INGREDIENTS
5-6 Fisherfolk wild half shelled scallops
1lbs sunchokes
3 cloves garlic | 2 minced + 1 whole
A little less than ½ cup of softened butter
¼ cup white wine
2 tbsp cream cheese
4 tbsp finely chopped parsley
1 whole lemon zested and juices
Gluten free croutons smashed into chunky breadcrumbs
Sea salt | for finishing
Fresh cracked pepper | for finishing
INSTRUCTIONS
1. Peel your sunchokes and add your peeled sunchokes and 1 whole clove of garlic to a pot of water with salt and simmering until fork tender. About 35-40 minutes
2. While your sunchokes are boiling add your chopped parsley and mined garlic to a bowl with about 1/4 cup of your room temperature butter. Mix together and set aside
3. Set your oven to 450 and clean your scallops and shells thoroughly in cold water
4. Add them to a parchment lined baking sheet with a squeeze of lemon, splash of wine, dollop of your compound butter and salt and pepper to taste
5. Cook for 8-10 minutes
6. Once your sunchokes are tender remove almost all of the water while reserving about 1/4 cup. Add the remaining water slowly while blending the sunchokes and garlic together ( I used a hand blender right in the pot )
7. Add your remaining butter, your cream cheese and salt and pepper while tasting and adding more to taste
8. Remove the scallops from the oven and top them with your bread crumb and lemon zest
9. Plate the purée on the bottom of a large bowl with your delicious buttery scallops on top! Squeeze lemon if you wish!
Enjoy!
