Pan Fried Scallops with Artichoke and Mushroom Tart. Madeira Sauce

Ingredients

3 x diver caught sea scallops (removed from shell, washed and dried)
2 x portabella mushrooms
3 x Jerusalem artichokes
1 x banana shallot chopped finely
1 x clove garlic chopped finely
150ml Madeira wine
100ml double cream
Pinch of chopped flat parsley
Mixed cress leaves
½ a lemon
1 x piece of puff pastry cooked (2 ½ “ X 5”)

Method

• In a pre heated frying pan, add a drop of olive oil and a knob of butter, once hot, add the Jerusalem artichokes that have been diced into thumb nail pieces.
• Colour, add the diced shallots and garlic, cook for a further minute, Season, add the mushrooms, cook for a further minute, then add the Madeira, reduce by half, then add the cream and also reduce by half. Add the parsley.
• In a pre heated pan, add some olive oil, when smoking add the seasoned scallops smooth side down, cook for 1 ½ min then turn and cook for a further minute, squeeze over a little lemon juice.
• In the centre of the plate, place the puff pastry, then spoon over the mushroom mix and place the scallops on top. Spoon over the sauce and finish with a few cress leaves.