• 8 fresh scallops
  • 5 medium Jerusalem artichokes
  • 2 rashers of smoked back bacon
  • Oil
  • Salt and freshly ground black pepper

Simmer the unpeeled artichokes in lightly salted water until just cooked but not soft and mushy.

When they have cooled off, peel them (I find this way round they are easier to peel).

Then slice them in rounds, approximately the same size as the scallops.

Heat a little oil in a frying pan and fry the artichokes until they are golden and crisp, you may need to do this in batches.

Once they are all cooked, keep them in a warm place.

Cut up the bacon into strips and in the same pan fry over a high heat until golden and crisp.

Scoop out with a slotted spoon letting as much fat as possible to drain back into the pan.

To cook the scallops, heat the same pan with the bacon fat.

Once the pan is almost smoking add the scallops, cook for 1-1 1/2 minutes and then turn them over.

They should be a rich golden colour.

Once turned, cook for a further 1-2 minutes.

It is important when cooking scallops to just sear them so they are underdone and not fully cooked.

Season well.

When all three ingredients are cooked, arrange on plates as you wish and you will be surprised how all three flavours work together.