Make your Christmas celebration unforgettable with Cyril Lignac's sophisticated scallop and Jerusalem artichoke salad. Featured on his M6 show Tous en Cuisine Menus de Fêtes avec Cyril Lignac, this expert chef shares his tips for a standout holiday meal. Paired with tender Saint-Jacques scallops, Jerusalem artichokes shine in this simple yet impressive dish—ready in just 30 minutes.
How to Prepare Cyril Lignac's Scallop and Jerusalem Artichoke Salad
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4
Ingredients for Cyril Lignac's scallop and Jerusalem artichoke salad:
- 12 cleaned scallops
- 12 washed and peeled Jerusalem artichokes
- 4 handfuls of lamb's lettuce (corn salad)
- 1 orange
- Olive oil
- White balsamic vinegar
- 2 liters of grapeseed oil
- Fleur de sel & ground pepper
Essential utensils:
- 1 cutting board + 1 chef's knife
- 1 salad bowl + 1 small bowl
- 1 whisk + 1 microplane
- 1 saucepan + 1 skimmer
Step-by-Step Instructions for Cyril Lignac's Scallop and Jerusalem Artichoke Salad
- Plunge the whole Jerusalem artichokes into a pot of salted boiling water. Cook for 8 minutes, then drain and place on a plate lined with paper towel. Cut into pieces.
- Thinly slice the scallops and arrange in soup plates or shallow bowls. Let them sit at room temperature.
- In a small bowl, combine orange juice, olive oil, and a splash of white balsamic vinegar. Drizzle over the scallop slices, then season with fleur de sel and freshly ground pepper.
- Toss the lamb's lettuce with the vinaigrette and season with salt and pepper.
- Artfully arrange the dressed lamb's lettuce and chopped Jerusalem artichokes around and atop the scallops.
