Jerusalem artichoke, scallop and chorizo bruschetta

Paul Bloxhams stunning combination of January's best produce makes an impressive dinner party starter
By Paul Bloxham
Jerusalem artichoke, scallop and chorizo bruschetta
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 25 minutes
  • Effort: easy


For the scallop roe powder

  • 1 or more scallop roes

For the Jerusalem artichoke purée

  • 300 g jerusalem artichokes, peeled and cut into chunks if large
  • 150 g celeriac, peeled and cut into chunks
  • 300 ml milk
  • 1 tbsp olive oil

For the chorizo

  • 4 tbsp olive oil
  • 200 g raw chorizo sausages, diced
  • 1 tomato, peeled, seeds removed, finely diced

For the kale

  • 250 g kale
  • vegetable oil, for deep-frying
  • 1 pinches sugar, or to taste
  • 2 tsp scallop roe powder, see above

For the scallops

  • 8 large diver-caught scallops, roes removed, whites halved horizontally
  • 1 knob butter

To serve

  • 4 slices sourdough bread
  • 4-5 tbsp olive oil
  • 1 cloves garlic, halved
  • 1 lemon, cut into wedges


1. For the scallop roe powder: preheat the oven to 150C/130C fan/gas 2. Lay the roe on a baking tray, sprinkle with salt and cook for 1 hour, or until completely dried out. Set aside to cool then grind to a powder in a mini food processor.

2. For the jerusalem artichoke purée: combine the jerusalem artichokes, celeriac and milk in a saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer for 15 minutes, or until the vegetables are tender.

3. Drain the vegetables, reserving the cooking liquor. Tip the vegetables into a food processor with the olive oil and a few tablespoons of the cooking liquor and blend to a smooth purée (alternatively mash by hand). Season to taste and keep warm.

4. For the chorizo: heat the olive oil in a frying pan over a medium heat and gently cook the chorizo for 5 minutes, or until done. Take off the heat, stir in the tomato and keep warm.

5. For the kale: heat the vegetable oil in a deep- fryer and fry the kale in batches until crisp. Drain and season with sea salt, freshly ground black pepper, a pinch of sugar and the scallop roe powder. Set aside.

6. For the scallops: preheat a frying pan over a high heat. Season the scallops with sea salt and freshly ground black pepper and sear for 1 minute on each side, until golden brown on the outside. Add a knob of butter to the pan, swirl to glaze the scallops and remove the pan from the heat. Set aside.

7. Preheat a griddle pan over a high heat. Drizzle the sourdough with the olive oil and griddle until toasted and lightly charred in places, then rub all over with the cut sides of the garlic clove.

8. Arrange a slice of sourdough in the centre of each of 4 serving plates. Top each slice with the jerusalem artichoke purée, followed by 4 slices of scallop. Spoon the chorizo over the scallops and drizzle with the chorizo cooking oil. Garnish with a scattering of crisp kale and a wedge of lemon.

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