On the Misera | Recipe: Crudo of scallops and Jerusalem artichokes


Chef Nicolas Misera spices up your Saturday. This week: scallop crudo and Jerusalem artichokes.

“For this dish, I labored with Norwegian scallops, hand-fished by divers and chosen one after the other in line with their measurement. They’re costlier, however sturdy and of superior high quality. Many of the scallops present in shops are caught by trawling, which is devastating to the seabed, but in addition will get a number of sand into the shells. Those you discover within the grocery store are largely low cost imports from the US, usually with salt and preservatives.”


“When you’ve got high quality and ultra-fresh merchandise, you’ll be able to go away them very pure. I favor to serve them ‘en crudo’ (uncooked), like a kind of carpaccio, however this recipe additionally lends itself to being ready sizzling. On this case, it’s best to fry the scallops very briefly on one facet over excessive warmth till you acquire a golden and crispy crust, whereas maintaining a properly translucent flesh.

“As for the end, you’ll be able to select how refined the dish is. For a easy model, just a few contemporary herbs, reminiscent of chervil, will suffice. In case you discover seaweed, salicornia or sea lavender for instance, it is even higher, as a result of it would give them a salty taste. As I prefer to spoil my visitors, for this model I let go: I added truffles and salmon eggs.”

©Stefaan Temmerman

Components (starter for two folks)

  • 4 scallops (2 per particular person)
  • 2-3 Jerusalem artichokes
  • 1 tablespoon heavy cream
  • 50g butter
  • flower of salt
  • 2 tbsp ponzu (might be substituted for soy sauce with a squeeze of contemporary lemon or lime juice)
  • 1/2 teaspoon fish sauce
  • 1 tablespoon olive oil
  • 1/2 lime
  • 1/2 shallot, minced
  • Finely chopped chives
  • A number of sprigs of chervil
  • autumn truffle
  • Salmon roe or caviar

Combine all of the components for the French dressing: the ponzu, the olive oil, the fish sauce, the juice of ¼ lime, the chopped chives and the minced shallot. Reserve within the fridge.

Peel the Jerusalem artichokes and prepare dinner them in salted water till tender. Drain them and put them again on the warmth for a second to evaporate the moisture.

Purée the Jerusalem artichokes, add 1 tablespoon of heavy cream. Season with somewhat lime juice and zest, salt and pepper. Reserve within the fridge.

Open the scallops with a pointy knife and thoroughly loosen the nuts. Clear them. After all, you too can ask the fishmonger to do it for you, however then you’ll have to work the nuts straight: this dish requires ultra-fresh scallops.

Fastidiously reduce the cleaned scallops into 4 slices.

To reach this recipe with delicate flavors, it’s crucial to have ultra-fresh scallops.
©Senne Van der Ven

Put together the hazelnut butter by melting the butter over low warmth. Stir till the butter begins to simmer and turns flippantly golden and offers off a nutty taste.

Unfold a tablespoon of Jerusalem artichoke puree on the plate or within the empty, cleaned shell.

Cowl the Jerusalem artichoke purée with the slices of uncooked scallops.

End off by including somewhat French dressing and a pinch of fleur de sel.

Drizzle the walnuts with a teaspoon of heat hazelnut butter.

Embellish with sprigs of chervil or different nice herbs, truffles and/or fish eggs.

Wine recommendation from sommelier Willem Broos (Misera)

Kritt pinot blanc – Domaine Marc Kreydenweiss | 100% Pinot Blanc from Alsace, France | 18 euros

“It was my sommelier buddy Gianluca di Taranto who launched me to the modern wine property of Marc Kreydenweiss, which began biodynamics in 1989. ans has an expressive, fruity and floral nostril and an explosive end: dry however juicy with a contemporary and salty be aware. It goes completely with this dish.”

Leave a Comment