• 4 scallops
• 200 gr Jerusalem artichokes
• 1 tbsp parmesan cheese
• Rice flour
• Salt and pepper
• Sunflower seed oil
• Butter

Wash the scallops after removing them from their shells, cut in half horizontally obtaining 2 discs, coat the scallops in flour and cook in butter over high heat for a few minutes. Put the scallops back in their shells after opening them and placing them side by side. Wash, slice and dry the Jerusalem artichokes well, coat in flour and fry in hot oil as if they were potato chips, when golden brown and crispy drain from the oil on paper towels, place the Jerusalem artichoke chips on top of the scallops, sprinkle with grated Parmesan cheese and place in oven at 190 degrees C for 5 minutes.