Roasted scallops with sunchoke puree, wilted spinach, and walnut salad recipe

Ingredients

• 2 pounds sunchokes
• 1 quart milk (enough to cover)
• Salt and pepper, to taste

• 1 teaspoon butter
• 1 pint spinach
• Salt and pepper, to taste

• 20 paper-thin slices of raw sunchoke
• 1 scallion, sliced
• 1 lemon juice
• 1 lemon zest
• 1 teaspoon walnut oil
• ¼ cup walnuts
• Salt and pepper, to taste

For Sunchoke Puree
1. In a pot, cook sunchokes in milk, covered, over medium heat until soft, about 20 minutes. Purée all the ingredients, except salt and pepper, in a blender. Season with salt and pepper and keep warm in pot on very low heat.
For Wilted Spinach
2. Melt butter in a pan over medium heat. Add and lightly warm spinach, uncovered, until wilted, about 4 minutes. Season with salt and pepper. Keep warm.
For Walnut Salad
3. Dress sunchoke slices and scallion with lemon juice, lemon zest, and walnut oil. Toss in walnuts. Season with salt and pepper and set aside.
For Scallops
4. In a pan over medium-high heat, add canola oil. Season scallops with salt and pepper and sear in hot pan for about 3 minutes. When brown, flip over and add butter. Baste scallops in the melting butter for 30 seconds. Remove from heat and set aside for plating.
To Complete
5. To plate, place Sunchoke Purée and Wilted Spinach on the plate. Add the Scallops and Walnut Salad and finish with toasted walnuts.