Seared scallops with Jerusalem artichoke soup

Serves 4 Starters and mains

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Method

A few hours before, peel the artichokes into a bowl containing 1 litre water and the lemon juice, to prevent oxidisation. Slice 2 of the peeled artichokes into crisps on a mandoline, then put in a bowl and squeeze the extra lemon juice, salt, pepper and some olive oil over them. Leave to marinate for a few hours.

Bring a pan of salted water to the boil, add the remaining peeled artichokes and cook until tender – there should be no resistance when pierced with a sharp knife. Drain and refresh in iced water.

Heat 2tbsp oil in a heavy- based pan set over a medium heat. Roughly chop the boiled artichokes, add to the pan along with the onion, fennel and celery and fry until soft. Add the garlic and cook for a further 2-3 minutes. Add the butter and cook until the vegetables start to caramelise and catch on the pan. Keep loosening any caught veg and stirring back in until everything is golden. Pour in the vermouth to help deglaze the pan and add the fish stock. Simmer for 10 minutes, season with salt and pepper, then purée with a hand blender until you have a smooth velouté.

Preheat a deep-fat fryer to 160C. Pat dry the marinated sliced artichokes and deep-fry them into crisps for around 5 minutes until golden. Transfer to a plate lined with kitchen paper to absorb the excess oil.

Warm a frying pan over a medium heat. Season the scallops with coarse rock salt and put them in a frying pan with a little olive oil and gently fry. When you see the colour creeping up the side of the scallop, turn it over, reduce the heat and fry for another couple of minutes. Squeeze lime juice over, add the butter, then remove the scallops from the pan.

Pour the velouté into soup bowls, place the scallops in the centre and top with the artichoke crisps and leaves. Drizzle truffle oil over, if using.