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Seared Atlantic Scallops with artichokes and peas

This delicious seafood dish is courtesy of Manta Restaurant & Bar.

Serves 4

4 atlantic scallops
100g jerusalem artichoke
Qtr onion
50g butter
Fresh green peas
3 baby globe artichokes
5 sprigs of mint
1 tblsp diced eschallot
Olive oil
1 tblsp Chardonnay vinegar

Method

JERUSALEM ARTICHOKE PUREE
1 Peel Jerusalem artichokes.
2 Finely dice quarter onion. Fry onion until soft, add jerusalem artichokes and cover with hot water, simmer until artichokes are cooked.
3 Drain off liquid, add artichokes to blender, blend, adding butter, salt and pepper, until you achieve a smooth consistency. 

BABY GLOBE ARTICHOKES
1 Peel outer leaves of baby globe artichokes to reveal the soft centre.
2 Trim back artichoke stem, place artichokes in lemon salted water, bring to the boil, remove and allow to cool.

TIP: Pair with 05 By Farr Viognier, Geelong VIC

"I chose Viognier, being a southern Rhone wine, extracting stone fruit characteristics and a clean acid finish, matching the jerusalem artichoke and green peas, with enough weight to marry the scallops." - Manta Restaurant & Bar sommelier


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