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

Name: pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo
Total time: 1800 s
Yield: 2 servings
Cuisine: American
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

Jose Hernandez @cook_2992442

Key West, Florida

a good starter

Jose Hernandez @cook_2992442

Key West, Florida

a good starter

Saved

Ingredients

30 mins

2 servings

artichoke chevre puree
8hearts artichoke
1/2 tsplemon zest
1/4 cupolive oil
1salt
1pepper
1 cupchrevre
1 pinchdry thyme
scallops
6u-10 dry pack diver scallops
1salt
1pepper
1veg oil
fried chorizo
1link fresh chorizo
2 tbspbutter

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Steps

30 mins

1

Puree
place oven at 400
place artichokes on a pan cover with olive oil,thyme and lightly salt, pepper. roast for 20 min
2

once out of the oven place artichokes(brown bits too) into a food processor with chevre and lemon zest puree till smooth set aside
3

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
4

Scallops
get heavy bottom pan on med high throw in veg oil and wiat till pan starts to smoke.
5

salt and pepper scallops
once pan is smoking hot, sear scallops for 3 min on each side
6

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