Scallops on a bed of Jerusalem Artichoke Puree

Serves 4

Ingredients:

24 Scallops

500 g Jerusalem artischockes
2 Shallots
1 garlic clove
1 tbsp nut chutney
200ml chicken stock
100ml white wine
200ml cream
Salt and pepper

Peel and chop the Jerusalem artichokes. Fry with garlic and chopped scallops in olive oil and a spash of white wine. Add the chick stock and simmer for 35 minutes. Add the cream and simmer for a further 5 minutes. Puree in a blender. Fry the scallops in plenty of butter on a low heat. Put the Jerusalem artichoke puree on six plates and place scallops on top. Garnish with the chutney and place in oven for 3 minutes.