Recipe for Scallops, Jerusalem artichoke, and almonds

Have the scallops shucked by the fishmonger, keeping the meats and the shells.

Preheat the oven to 180°C. Rinse the scallops, pat them dry with a damp cloth, and then place them in the fridge. Rinse the larger part of the shells and wipe them dry.

Peel the tubers and cut them finely into small dice. Peel the garlic and shallot, crush the almonds, and finely slice the chives that have been washed and dried beforehand.

Season the scallops with salt and pepper. Heat a little grapeseed oil in a pan and quickly sear the scallops. Place them in their shells.

In a sauté pan, melt the butter and add the sunchokes, garlic, thyme sprig, shallots, almonds, and almond oil. Cook gently for 3 minutes. Season with salt and pepper, then sprinkle with chives. Place the shells in the oven for 2 minutes, then arrange the sunchokes on top harmoniously and serve immediately.

To finish