Young Jerusalem Artichokes with Scallops fresh and Mediterranean

1 Cut the peeled Jerusalem artichokes into small cubes (brunoise), then place them in a saucepan and cover with cold water, bring to a boil, boil for 1 minute then drain.

2 In a large skillet pour a generous splash of olive oil, when it is very hot place your scallops (remembering to pierce the coral) salt and pepper around them, add your sliced garlic, flip the scallops, resalt and pepper everything for 2 minutes total, then turn off the heat and let them rest for 5 minutes, then place them on a shallow dish and into the oven preheated to 50°.

3 In the skillet and in the juice rendered by the scallops and garlic slices, toss your diced Jerusalem artichokes, then when they are well browned add your pepper strands and your sliced olives, toss for one minute then while hot distribute them into well heated plates, place your scallops on top then pour a drizzle of soy sauce around