Scallops with jamon and jerusalem artichoke

Recipe from Soren Lascelles : 2010 Electrolux Young Chef Winner

As the entries for 2011 Electrolux Appetite for Excellence have just opened, this year’s Young Chef Winner, Soren Lascelles looks back on his award. 

“Winning the Electrolux Young Chef Award was a really proud moment.  It was so fantastic to have the hard work I have invested in my chefing career recognised and rewarded by industry leaders.

Winning the Award has allowed me to continue to learn and receive training opportunities.  I’ve been able to achieve personal goals like travelling overseas later in the year and competing in the San Pellegrino Cup in Venice in June.  These are amazing opportunities for me!”

Good luck Chef and thanks for providing this recipe to Inside Cuisine. The recipe is also kindly provided courtesy of Electrolux Appetite for Excellence. Photo courtesy of Dom and Heath

Scallops with jamon and jerusalem artichoke

serves 4 as an entree

Ingredients

400g or 8pcs scallops
4 slices Iberico ham or prosciutto
salt and pepper
Vegetable oil
20g butter
1 lemon
1 punnet of shimiji mushrooms
400g jerusalem artichoke
50ml cream
½ onion
1 clove garlic
60 ml Pedro Ximinez vinegar
60ml extra virgin olive oil
¼ bunch of parsley
4 sprig of chervil

Method

Place all salad ingredients into a large bowl
1. Sauté shimiji mushrooms, Deglaze pan with Pedro Ximinez Vinegar then split with the olive oil, Finish with chop
parsley
2. Peel and chop jerusalem artichoke then sweat with onion and garlic, cover with water and cook until soft, Add
cream then puree in a food processor
3. Sear scallop in a pan then deglaze with butter and lemon

To serve
1. Swipe the Jerusalem artichoke puree on the plate
2. Place 2 scallops on each plate
3. Place one slice of Iberico jamon on each plate
4. Arrange a selection of shimiji mushrooms on the plate and drizzle with the pickling liquor, garnish with a sprig
of chervil

Entries have opened for this year’s Electrolux Appetite for Excellence. CALL FOR ENTRIES Electrolux Young Chef, Electrolux Young Waiter, Electrolux Young Restaurateur.

“Every year the judges work together to develop new program features, increasing the support and
encouragement for young professionals working in the hospitality industry. The program does have
a competition focus but it’s more than that. It’s about giving these young people the opportunities
to expand their knowledge, boost their confidence and give them recognition. This will hopefully
help them in their careers as well as grow Australia’s hospitality industry from strength to
strength,” said Luke Mangan.

For more details or to enter this years awards www.appetiteforexcellence.com Entries close 1st May 2011.