Artichoke Guacamole And Saffron-Infused Scallop Verrines

1. 1

   Put the artichoke hearts, orange juice, creme fraiche, salt, pepper, shallot, chives, and cilantro into a food processor and chop until the ingredients become creamy but there are still some pieces left. Fill the verrines with the mixture.

2. 2

   Cook the scallops in milk infused with the saffron. Cut the scallops in 4 and place them on the artichoke guacamole. Chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.