Grilled Scallops by Chef Bernard Mariller
Ingredients (serves 4):

• 16 scallops
• 300 g Jerusalem artichokes
• 100 ml heavy cream
• 50 g butter
• 400 g chanterelles (or other mushrooms)
• 1 shallot
• 1 garlic clove
• 50 g chopped parsley
• Salt, pepper
• Olive oil

Preparation

Prepare the Jerusalem artichokes

1. Peel and wash the Jerusalem artichokes.
2. Cook them in boiling salted water until tender.
3. Blend to a smooth purée.
4. Stir in the heavy cream, season with salt, and keep warm.

Prepare the mushrooms

1. Sort and clean the chanterelles or chosen mushrooms.
2. Sauté them for a few minutes in a pan with a drizzle of olive oil, then drain.
3. Return to the pan with the shallot, chopped garlic, and parsley.
4. Season with salt and pepper.

Prepare the scallops

1. Slice the scallops horizontally in half.
2. Season with salt and pepper.
3. Grill them on a plancha or in a non-stick pan with a bit of olive oil for 45 seconds on each side for a golden yet tender finish.

Plating

1. Place a generous spoonful of warm Jerusalem artichoke purée in the center of a preheated plate.
2. Arrange the grilled scallops attractively on top.
3. Add the parsley-seasoned mushrooms around the scallops.
4. Serve immediately and enjoy.

Bon appétit!