Hey everyone, I hope you are having an incredible day today. 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. This time, I am going to make it a bit unique. This will be really delicious.
Learn how to make seared scallops with a perfect golden brown crust, just like at the restaurants! While I love shrimp, crab, fish, and lobster, seared scallops are the king of my seafood universe! Their mildly sweet flavor and that caramelized crust they get when seared in a super hot pan…oh, swoon. Arrange the scallops in vermouth over top of the artichokes and serve.
pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo:
- Make ready artichoke chevre puree
- Make ready 8 hearts artichoke
- Take 1/2 tsp lemon zest
- Get 1/4 cup olive oil
- Get 1 salt
- Prepare 1 pepper
- Get 1 cup chrevre
- Prepare 1 pinch dry thyme
- Take scallops
- Take 6 u-10 dry pack diver scallops
- Prepare 1 salt
- Prepare 1 pepper
- Make ready 1 veg oil
- Prepare fried chorizo
- Take 1 link fresh chorizo
- Make ready 2 tbsp butter
Heat remaining oil, and sear scallops until nicely golden. To serve, place a small amount of puree in the middle of each plate. Once you've mastered pan seared scallops, try: Lemon butter scallops: Use the method for pan seared scallops above, and serve them with a quick lemon butter sauce. Pat scallops dry with paper towels and sprinkle with salt and pepper.
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
Once you've mastered pan seared scallops, try: Lemon butter scallops: Use the method for pan seared scallops above, and serve them with a quick lemon butter sauce. Pat scallops dry with paper towels and sprinkle with salt and pepper. Quarter the potatoes, halving any smaller ones, then place in a large pan and cover with cold salted water. Pat the scallops dry with kitchen paper and season on both sides with salt and pepper. Add the scallops to the pan and cook them, without moving them, for about two minutes.
So that’s going to wrap this up with this special food pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
