Pan-fried scallops on chicory and physalis braised in port wine

Ingredients for 4 servings:

• 400 g scallop(s), without shell and coral
• 2 chicory
• 1 bowl of physalis
• 50 g butter, cold
• 1 lime(s), the juice
• 5 cl port wine, white
• 1 Jerusalem artichoke
• Salt
• Pepper, white, from the mill
• e.g. olive oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

sweet – bitter – sour, harmonizes very well

Clean the scallops. Season with salt and white pepper, then sear on both sides in hot olive oil. Set aside and let rest. Remove the stem from the chicory, remove the leaves, and place in lukewarm water to remove some of the bitterness. Peel and halve the physalis. Melt butter in a pan and sauté the chicory and physalis. Deglaze with port wine and let it simmer in its own juices. Gradually add the butter, cut into flakes, while swirling the pan to thicken the juices. Season with lime juice, freshly ground white pepper, and a pinch of salt. Wash the Jerusalem artichokes thoroughly and cut into thin slices, still with the skin on. Deep-fry them in hot olive oil to make chips. Arrange the chicory and physalis on plates and arrange the scallops on top. Arrange the Jerusalem artichoke chips alongside and serve immediately.