As a Flemish chef with a flair for bold flavors, Andy Verdonck pairs almond bread with seafood in this innovative appetizer. After extensive testing with Jules Destrooper's almond bread, he's perfected a delightful combination.
Ingredients
Appetizer for 4 people
• 100 grams almond bread
• 4 large scallops
• 250 grams Jerusalem artichoke
• 250 ml milk
• half a lemon
• pepper and salt
• nutmeg
• 50 grams farm butter
• olive oil
• thyme for finishing
How to make it
Peel the Jerusalem artichokes and cook them in a pan with half milk, half water, and the juice of half a lemon. Add salt. Drain and blend with melted farm butter, pepper, salt, and nutmeg until smooth.
Fry the scallops in a non-stick pan with olive oil for 30 seconds per side, keeping them pink inside.
Cut the scallops in half, spread the Jerusalem artichoke cream on the almond bread slices, top with scallops, and garnish with a sprig of thyme.
