Seared scallops with white butter sauce Antésite

Ingredients (for 4 people)

For the scallops:

• 12 fresh scallops
• Semi-salted butter for cooking
• Fleur de sel, white pepper

For the Jerusalem artichoke puree:

• 500g of Jerusalem artichokes
• 20g of butter
• 10 cl of liquid cream
• Salt, pepper, nutmeg

For the savory walnut crumble:

• 40g of cold butter
• 40 g of flour
• 30g of crushed hazelnuts
• 1 tablespoon of grated Parmesan cheese

For the Antésite anise sauce:

• 15 cl of fish or shellfish stock
• 10 cl of liquid cream
• ½ tsp of Antésite licorice anise
• A knob of butter to thicken the sauce

Finishing :

• Some herbs (chervil, tarragon, or dill, depending on what you can find)
• Orange or clementine zest

Preparation

1. Jerusalem artichoke puree
   Peel and cut the Jerusalem artichokes.
   Cook them for 20 minutes in salted water, then blend them with the cream and butter until smooth.
   Adjust the seasoning with a little nutmeg.
2. The walnut crumble
   Mix butter, flour, walnuts and parmesan with your fingertips.
   Spread on a baking sheet and bake for 10-12 minutes at 180°C until golden brown.
   Let it cool so that it becomes nice and crispy.
3. Anise-flavored sauce
   Heat the stock and white wine, add the cream, then off the heat stir in a few drops of Antésite.
   Taste and adjust: you should feel the aniseed freshness without any bitterness.
   Whisk in the butter sauce before serving.
   
4. Cooking scallops
   Very hot pan → a knob of butter → brown the scallops for 1 minute per side.
   They must be pearly throughout.
5. Deconstructed and festive dressage
   • Place a quenelle of Jerusalem artichoke puree in the center.
   • Arrange the scallops all around.
   • Pour a line of sauce over the Antésite.
   • Sprinkled with walnut crumble.
   • Finish with some fresh herbs and a citrus zest.