Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look fantastic. pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is something that I have loved my whole life.
Great recipe for pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo. a good starter.. Sprinkle scallops on both sides with salt and pepper. Heat a nonstick sauté pan over high heat and add a tablespoon of clarified butter (or raw, unsalted butter) and a tablespoon of vegetable oil.
To begin with this particular recipe, we must 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 cook that.
The ingredients needed to make pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo:
- Get artichoke chevre puree
- Prepare 8 hearts artichoke
- Prepare 1/2 tsp lemon zest
- Get 1/4 cup olive oil
- Prepare 1 salt
- Make ready 1 pepper
- Get 1 cup chrevre
- Make ready 1 pinch dry thyme
- Take scallops
- Make ready 6 u-10 dry pack diver scallops
- Take 1 salt
- Make ready 1 pepper
- Make ready 1 veg oil
- Prepare fried chorizo
- Get 1 link fresh chorizo
- Take 2 tbsp butter
In a saucepan, combine the beans, lowfat milk, stock and bouquet. Season the mix with salt and pepper. See more ideas about Scallop recipes, Seafood dishes, Fish recipes. Pan-Roasted Diver Scallops. corn-truffle purée, pee wee potatoes, roasted mushrooms, lardons, blistered cherry tomatoes, jalapeño honey. pan seared salmon, baby bok choy, soba noodles, fried garlic, summer dashi.
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
Brick Chicken. yukon gold potato purée, bacon collard greens, sherry braised cipollini onions, mustard seed demi-glace. Roasted artichokes, cucumber salad, sliced mango, cherry tomatoes, lemon dill dressing. Pan fried cutlet topped with spring mix, diced tomato, fresh mozzarella, red onions, balsamic drizzle, side taglioni garlic and oil.. All served meals include a choice of one salad from the Farmer's Mar- ket Starter section, one entrée from the Air, Land, Water, Plant or Grainery sections, and one Dessert. The puree has a very strong artichoke flavor, which I like.
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