Ingredients

Serves 12

2kg Jerusalem Artichokes
40g butter
10ml Canola oil
500ml Vegetable stock
500ml Water
230g Cream
Washed Wild mushrooms (selection of 3)
Fresh Port Phillip Bay scallops (4 per portion)
Fresh Truffle (optional)
20ml truffle oil (optional)


 

Method

Soup
Slice artichokes thinly on the mandolin and sweat down in 30g butter with a pinch of salt. When artichokes start to soften add the stock slowly till just they are just covered. Cook for 15 minutes until tender, finish with cream.
Blend using food processor until silky smooth and pass through a fine sieve.  

Scallop and mushrooms
Roast the scallops in canola oil flat side down for 30 seconds until light golden in colour; add the wild mushrooms and butter and mix together for another 30 seconds.
Season with salt and pepper

To Serve
Place the scallops and mushrooms in the middle of the bowl and pour on the soup.
Serve with truffle cream and fresh truffle. (Optional)