Creamy Jerusalem Artichoke Soup with Scallop Skewers

Ingredients

• 400 g Jerusalem artichokes (starchy, boiled)
• 2 tbsp oil
• 2 Spring Onions
• 1 Garlic clove
• 1 tsp fresh grated ginger
• 100 ml unsweetened coconut milk
• curry powder
• Sea salt
• Cayenne pepper
• 4 scallops (ready to cook without coral)

Instructions

1. 1.

   Peel and dice the Jerusalem artichokes.

2. 2.

   Wash, trim, and slice the spring onions into rings.

3. 3.

   Peel and finely chop the garlic.

4. 4.

   Sauté the spring onions and garlic in 1 tbsp hot oil until translucent. Add ginger and Jerusalem artichokes, then deglaze with broth. Add coconut milk and simmer for about 20 minutes. Blend until smooth. Adjust consistency with more or less broth if needed. Season with curry, sea salt, and cayenne pepper.

5. 5.

   Wash the scallops, pat dry, drizzle with oil, and grill on a grill or griddle pan for about 2 minutes. Lightly season and skewer them. Ladle soup into four glasses, place each skewer over its glass, and serve.