Recipe: Perfect pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo

pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo. Great recipe for pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo. a good starter.. Served over tri colored pearled cous cous. Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart.

Stir in lemon juice and season with salt and pepper to taste. Serve seared scallops with lemon butter sauce and garnish with chopped. Clean porcinis with a damp cloth. 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 achieve that.

Ingredients of pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo

1. You need of artichoke chevre puree.
2. You need 8 of hearts artichoke.
3. You need 1/2 tsp of lemon zest.
4. It's 1/4 cup of olive oil.
5. Prepare 1 of salt.
6. Prepare 1 of pepper.
7. Prepare 1 cup of chrevre.
8. You need 1 pinch of dry thyme.
9. It's of scallops.
10. You need 6 of u-10 dry pack diver scallops.
11. Prepare 1 of salt.
12. It's 1 of pepper.
13. You need 1 of veg oil.
14. It's of fried chorizo.
15. It's 1 of link fresh chorizo.
16. You need 2 tbsp of butter.

Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Home » Recipes » Fish + Shellfish » Pan-Seared Scallops with Chorizo: Quick, Easy, Elegant.

pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo instructions

1. Puree place oven at 400 place artichokes on a pan cover with olive oil,thyme and lightly salt, pepper. roast for 20 min.
2. once out of the oven place artichokes(brown bits too) into a food processor with chevre and lemon zest puree till smooth set aside.
3. 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.
4. Scallops get heavy bottom pan on med high throw in veg oil and wiat till pan starts to smoke..
5. salt and pepper scallops once pan is smoking hot, sear scallops for 3 min on each side.
6. 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.

Pan-Seared Scallops with Chorizo: Quick, Easy, Elegant. Served over tri colored pearled cous cous. Sautéed with shallot, garlic, leek, portabello mushroom, and marinated artichoke heart. Garnished with fresh lime leaf and a creamy black truffle infused goat cheese. Wipe out the same pan and raise the flame a bit.