Recipe: How to Grill Scallops with Sunchoke Puree with Chef Nate Romo

Level: Easy

Total: 22 min

Prep: 25 min

Cook: 7 min

Yield: 5 to 6 servings

INGREDIENTS

20 to 25 large scallops (about 3 pounds)

4 sunchokes (Jerusalem artichoke)

1 cup whole milk

1 bunch parsley

1 bunch cilantro

1 clove garlic

1 lemon

Olive oil

Nutmeg (to taste)

White pepper (to taste)

Salt (to taste)

DIRECTIONS

1. Peel sunchokes and bring them to a simmer in the milk. Once the sunchokes are tender, puree them with the milk and season with salt, nutmeg and white pepper to taste.

2. For the salsa verde, chop equal parts parsley and cilantro along with the garlic. Combine with the juice and zest of one lemon.

3. Pat the scallops dry and season with salt and white pepper.

4. Heat up a small skillet or bbq and add some olive oil.

5. Grill for about 2 to 3 minutes on each side. Serve immediately with the sunchoke puree and salsa verde.

What you’ll need:
2 oz. Tromba Reposado
2 oz. Fresh watermelon juice
1 oz. Fresh lime juice
1 oz. Agave nectar
4 Basil leaves

Add all the ingredients into a shaker with ice and shake. Strain into a rocks glass over fresh ice and garnish with a watermelon wedge or a crack of black pepper. Salt rim optional

Cheers!