Scallop cured in rhubarb juice with Jerusalem artichoke

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 6

By Tommy Banks
From Saturday Kitchen


  • 6 hand-dived, sashimi-grade king scallops, roe removed

For the artichoke purée

  • 250g/9oz butter
  • 1.5kg/3lb 5oz Jerusalem artichokes, chopped
  • 2 tsp sea salt
  • 150g/5½oz whipping cream

For the Jerusalem artichoke skins

  • vegetable oil, for deep-frying
  • 5 Jerusalem artichokes, scrubbed

For the charred mussel stock

  • 500g/1lb 2oz mussels, scrubbed and debearded
  • 100ml/3½fl oz dry white wine
  • dash vegetable oil
  • 10 dried shiitake mushrooms

For the mussel and rhubarb sauce

  • 100g/3½oz fresh rhubarb juice
  • 50g/1¾oz samphire, cut into 2mm slices
  • 50g/1¾oz rhubarb, cut into 2mm dice
  • 100g/3½oz smoked butter, diced

For the brown butter

  • 250g/9oz unsalted butter
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