Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Great recipe for pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo. a good starter.. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Sprinkle scallops on both sides with salt and pepper.
pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo:
- Take artichoke chevre puree
- Prepare 8 hearts artichoke
- Make ready 1/2 tsp lemon zest
- Take 1/4 cup olive oil
- Make ready 1 salt
- Prepare 1 pepper
- Get 1 cup chrevre
- Prepare 1 pinch dry thyme
- Prepare scallops
- Prepare 6 u-10 dry pack diver scallops
- Make ready 1 salt
- Make ready 1 pepper
- Make ready 1 veg oil
- Prepare fried chorizo
- Take 1 link fresh chorizo
- Prepare 2 tbsp butter
In a saucepan, combine the beans, lowfat milk, stock and bouquet. Season the mix with salt and pepper. Kosher salt and freshly ground black pepper. See recipes for pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo too.
Steps to make pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo:
- Puree - place oven at 400 - place artichokes on a pan cover with olive oil,thyme and lightly salt, pepper. roast for 20 min
- once out of the oven place artichokes(brown bits too) into a food processor with chevre and lemon zest puree till smooth set aside
- Chorizo - place oven on med high toss in butter and chorizo fry till crispy place on paper towel to dry off extra grease. set aside
- Scallops - get heavy bottom pan on med high throw in veg oil and wiat till pan starts to smoke.
- salt and pepper scallops - once pan is smoking hot, sear scallops for 3 min on each side
- plating - using about 2 TB of puree, streak across the plate in one push. - thenplace scallops on top - then top with chorizo - garnish with micro greens
Roasted artichokes, cucumber salad, sliced mango, cherry tomatoes, lemon dill dressing. Chorizo and corn pair beautifully with scallops. Cut thin pieces of chorizo and fry them with the corn kernels before serving. Avoid serving whole chorizos as they'll overwhelm the scallops on the plate. FEATURED APPETIZER Grilled peach stuffed with chevre goat cheese and chorizo sausage, atop a bed of greens drizzled with peach balsami.
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