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Categories:
hearts artichoke lemon zest olive oil salt pepper chrevre thyme salt pepper oil fresh chorizo butter
Viewed: 36 - Published at: 3 years agoIngredients
- 8 hearts artichoke
- 1/2 tsp lemon zest
- 1/4 cup olive oil
- 1 salt
- 1 pepper
- 1 cup chrevre
- 1 pinch dry thyme
- 6 u-10 dry pack diver scallops
- 1 salt
- 1 pepper
- 1 veg oil
- 1 link fresh chorizo
- 2 tbsp butter
Method
- 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
