Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is something that I have loved my whole life. They are fine and they look wonderful.
Pan-seared scallops cooked in the flavorful oil left behind when you cook chorizo—it's basically Season scallops generously with salt. Assemble ingredients in a scallop shell. How to make restaurant-worthy pan-seared scallops at home.
To get started with this particular recipe, we have to prepare a few ingredients. 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 it.
The ingredients needed to make pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo:
- Prepare artichoke chevre puree
- Prepare 8 hearts artichoke
- Make ready 1/2 tsp lemon zest
- Prepare 1/4 cup olive oil
- Take 1 salt
- Prepare 1 pepper
- Get 1 cup chrevre
- Take 1 pinch dry thyme
- Take scallops
- Prepare 6 u-10 dry pack diver scallops
- Make ready 1 salt
- Prepare 1 pepper
- Get 1 veg oil
- Prepare fried chorizo
- Make ready 1 link fresh chorizo
- Prepare 2 tbsp butter
Scallop recipes- Pan-Seared Scallops with Pepper and Onions in Anchovy Oil. Simply Gourmet: Seared Scallops With Chorizo Butter, Cauliflower Puree And Pea Shoots. Second Course: Seared Diver Scallops with Cauliflower Two Ways and a Caper Gastrique. For the seared scallops, season the scallops with salt and freshly ground black pepper.
Instructions 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
Heat a frying pan until hot, then add the olive oil and To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky. Sear till the first side is well browned and has formed a good crust. Turn and allow to sear on the other side. Serve with the celery root puree and the pomegranate glaze poured around.
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