Pan Seared Scallops, Salsify Soubise, Crispy Sunchoke, Sunflower Sprouts & a Lemon Vinagrette


For the scallops:
6 large sea scallops
Salt & pepper
2 T olive oil

Salsify soubise:
½ cup salsify
½ cup white onion
2 cups heavy cream
2 bay leaf
1 clove garlic
4 sprigs thyme
Salt & pepper to taste
1 each lemon( zest and Juice)
4 T butter

Lemon vinaigrette:
2 oz fresh squeezed lemon juice
2 oz rice vinegar
½ shallot
1T honey
1 tsp lemon zest
4 oz olive oil
Salt & pepper to taste

Method of Preparation:

Add olive oil to hot sauté pan. Add scallops and sear until golden brown for about 2 minutes.

Salsify soubise:
Bring a pot of water to a boil.  Add lemon juice, pinch of salt.  add salsify & cook until tender.
Remove & keep warm.  In the same water blanch the onion for 1 minute. Keep warm. In another sauce pot bring the cream to a boil & reduce with bayleaf, thyme & crushed garlic.
Add onion & salsify simmer 15 minutes.  Remove & puree in a blender.  Add 4 T butter.

Lemon vinaigrette:
Combine the first 5 ingredients of the vinaigrette & place in a blender.