Want to serve five-star quality finger foods at your next holiday cocktail party but not in the mood to cough up hundreds of dollars to do so? Then fret not. Simply check out this food tutorial to learn how to prepare bite-sized versions of sunchokes (artichokes) topped with seared scallops and herb salad.
Although Jody Adams claims to "dislike making hors d'oeuvres," she brings together elements she'd normally include in appetizers or entrées at Rialto and transforms them into bite-sized pieces of art in this how2heroes video. Sunchokes (also called "Jerusalem artichokes") are simmered, puréed, then topped with a caramelized, seared scallop and tangy herb salad. Chinese soup spoons act as the perfect vessel to serve these nibbles at your next cocktail party.
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