Ingredients

• 400g/14oz Jerusalem artichokes
• peeled and chopped
• water
• to cover
• 75g/3oz butter
• 50ml/2fl oz double cream
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 250g/9oz fresh peas
• pods removed
• ½ tsp ground cumin
• 50g/2oz butter
• 75ml/3fl oz double cream
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 12 hand-dived scallops
• coral removed
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 4 rashers streaky bacon
• handful pea shoots
• to serve

Directions

• For the Jerusalem artichoke purée
• place the Jerusalem artichokes into a saucepan
• cover with water and bring to the boil. Reduce the heat and simmer for 8-10 minutes
• or until tender
• then drain. Cool.
• Place the Jerusalem artichokes into a food processor with the butter
• cream and lemon juice and blend to make a smooth purée.
• Place the purée into a saucepan
• season
• to taste
• with salt and freshly ground black pepper and heat gently to warm through.
• For the crushed peas
• bring a pan of salted water to the boil
• add the peas and cook for 3-4 minutes until tender. Drain the peas
• then place back in the saucepan. Add the cumin
• butter
• cream and lemon juice and mix well. Crush the mixture using the back of a fork or a potato masher. Season
• to taste
• with salt and freshly ground black pepper.
• For the seared scallops
• season the scallops with salt and freshly ground black pepper.
• Heat a frying pan until hot
• then add the olive oil and the scallops and cook for two minutes on each side
• or until lightly golden. Remove the scallops from the pan and set aside to rest on a plate.
• Heat another frying pan and add the bacon. Cook over a high heat until crisp
• then remove from the pan and drain on kitchen paper.
• To serve
• place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops
• followed by a piece of streaky bacon and a few pea shoots. Serve a spoonful of the crushed peas alongside.