Scallops on a Puree of Jerusalem Artickokes

Make the puree of Jerusalem Artichokes, but crush a couple of cloves of garlic and add to the mixture to be blended. Blanch the pistachio nuts in a little boiling water, peel and cut into thin slices.

Wash the scallops under cold water, pat dry with some kitchen paper, and season with salt and pepper. Put three tablespoonfuls of the puree on to the serving plates. Put a little oil on to a thick bottomed pan over a fairly high heat. Sear the scalllops for about three minutes per side, take out and drain on some kitchen paper.

Put the scallops on to the puree, sprinkle over the pitachio slivers and snip over some chives. Serve immediately with some lemon  Zoom  .