pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo – a delicious recipe with hearts artichoke, lemon zest, olive oil, salt, pepper, chrevre. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Puree place oven at 400 place artichokes on a pan cover with olive oil,thyme and lightly salt, pepper.
2
roast for 20 min
3
once out of the oven place artichokes(brown bits too) into a food processor with chevre and lemon zest puree till smooth set aside
4
Chorizo place oven on med high toss in butter and chorizo fry till crispy place on paper towel to dry off extra grease.
5
set aside
6
Scallops get heavy bottom pan on med high throw in veg oil and wiat till pan starts to smoke.
7
salt and pepper scallops once pan is smoking hot, sear scallops for 3 min on each side
8
plating using about 2 TB of puree, streak across the plate in one push.
9
thenplace scallops on top then top with chorizo garnish with micro greens
445
kcal
Calories
46
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 8 hearts artichoke, 1/2 tsp lemon zest, 1/4 cup olive oil, 1 salt, and more.
Yes, pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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