Scallops With Jerusalem Artichoke Puree And Honey-Sage Jus

• 1 pound Jerusalem artichokes
• Salt and freshly ground white pepper
• 2 tablespoons extra virgin olive oil
• 12 to 16 sea scallops, 1 1/4 pounds, tough tendon removed
• 1 tablespoon unsalted butter
• 1 tablespoon minced shallots
• 1 teaspoon fresh thyme leaves
• 2 teaspoons honey
• 1/4 cup sherry vinegar
• 12 sage leaves, julienned

1. Place artichokes in saucepan with salted water to cover and boil until tender.
2. Drain, peel and puree.
3. Place in small saucepan or top of a double boiler, season with salt and pepper and stir in 1 tablespoon olive oil.
4. Keep warm.
5. Dry scallops on paper towel.
6. Season with salt and pepper.
7. Heat remaining oil in a 12-inch skillet until very hot.
8. Add scallops, and sear on one side, about 2 minutes.
9. When golden brown, turn and lower heat.
10. Add butter to pan in bits.
11. Add shallots and thyme to pan, and cook over medium-low heat, basting scallops with pan juices until shallots soften and scallops are just cooked.
12. Transfer scallops to a warm platter.
13. Add honey and vinegar to skillet, and whisk to deglaze pan.
14. Season with salt and pepper.
15. Spoon a mound of Jerusalem artichoke puree into center of each of 4 warm dinner plates.
16. Place scallops around.
17. Spoon pan sauce over scallops, and scatter sage on top.
18. Serve.

artichokes, salt, extra virgin olive oil, unsalted butter, shallots, thyme, honey, sherry vinegar, sage

Taken from cooking.nytimes.com/recipes/10078 (may not work)