pan seared diver scallops with roasted artichoke,Ch

Name: pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 hearts artichoke; 1/2 tsp lemon zest; 1/4 cup olive oil; 1 salt; 1 pepper; 1 cup chrevre; 1 pinch dry thyme; 6 u-10 dry pack diver scallops; 1 salt; 1 pepper; 1 veg oil; 1 link fresh chorizo; 2 tbsp butter

Servings: persons

8 hearts artichoke
1/2 tsp lemon zest
1/4 cup olive oil
1 salt
1 pepper
1 cup chrevre
1 pinch dry thyme
6 u-10 dry pack diver scallops
1 salt
1 pepper
1 veg oil
1 link fresh chorizo
2 tbsp butter

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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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.

That's it — enjoy your meal!

pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions