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1
Heat butter in a large pan, add the shallots and cook over a low heat for 5 minutes until softened, and slightly caramelized.
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2
Scrape the vanilla seeds from the pod and add the seeds and pod along with the garlic and artichokes to the pan, cook for a further 8 minutes.
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3
Add the potato, chicken stock and bring to the boil.
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4
Reduce to a simmer, season with salt and pepper and cook until artichokes are tender for approximately 20-30 minutes.
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5
Remove from heat, remove vanilla pod and blend the soup until smooth.
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6
Pass soup through a fine sieve into a clean pan, add the cream and season to taste before warming through.
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7
Add a little extra stock/water if it's a little too thick.
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8
Meanwhile, pre-heat a frying pan, heat a little of the olive oil, once hot add half the butter, the artichoke wedges, vanilla salt and pepper and cook, turning occasionally, until golden and tender (4-5 minutes), remove with a slotted spoon, drain on absorbent paper.
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9
Wipe out the pan and return to heat, once hot add the oil.
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10
Season scallops with vanilla salt and sear in hot oil over a high heat for 30 seconds on each side or until golden.
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11
Add remaining butter and cook for a minute more.
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12
Place scallops and artichokes on the base of a large flat soup bowl, pour soup around and serve immediately.
