Guillaume Brahimi's Scallops with Artichoke and Balsamic Beurre Noisette

• Jerusalem Artichoke Puree
• 500g Jerusalem artichoke, peeled and roughly chopped
• 750ml chicken stock
• 100ml whipped cream
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• Balsamic Beurre Noisette
• 200ml balsamic vinegar
• 40g unsalted butter
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• Jerusalem artichoke chips
• 1 Jerusalem artichoke
• 500ml vegetable oil
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• To Finish
• 150g shitake mushrooms , stems removed and ¼’d
• 50g baby spinach, stalks removed
• 12 x scallops
• 30ml oil
• 15ml butter

Make artichoke chips first by peeling the artichoke and slicing finely on a mandolin. Heat the oil to 150 degrees in a medium heat in a Tefal Heritage Sauté Pan, fry artichokes in batches until golden brown. Take out of oil and place onto a paper towel to cool. Season.

Next make the puree, place artichokes in a Tefal Heritage Saucepan and cover with chicken stock. Bring to boil then simmer for approximately 20-30 min or until artichokes are extremely tender. While the artichokes are simmering start on the Balsamic Beurre Noisette. Place the vinegar in a small sauce pan. Reduce by ½ (approx 5-10 min).

In another sauce pan, melt butter over a medium heat until golden brown then add to the reduced vinegar. Once the artichoke is cooked, drain the liquid and blend artichokes until smooth. Season with salt, pepper and whipped cream- set aside and keep warm.

To Finish Melt butter in a Tefal Heritage 26cm Frying Pan over medium heat. Sautee mushrooms and when almost cooked, add spinach and toss until it is wilted. Season and remove from pan. Drain on a paper towel (keep warm).

Heat the Tefal Heritage Grill Pan over high heat. Add oil and cook scallops until golden brown on one side (approx 40 seconds), then flip them over and cook for a further 10 seconds. Place puree on the plate, place scallops on puree then scatter mushroom, spinach and balsamic sauce. Garnish with artichoke chips.