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

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

pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo Pan-seared scallops cooked in the flavorful oil left behind when you cook chorizo—it's basically liquid gold. Couldn't find chorizo like she used so bought the raw stuff and fried it up. For the seared scallops, season the scallops with salt and freshly ground black pepper. 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 cook that.

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

  1. It's of artichoke chevre puree.
  2. You need of hearts artichoke.
  3. Prepare of lemon zest.
  4. It's of olive oil.
  5. You need of salt.
  6. You need of pepper.
  7. Prepare of chrevre.
  8. Prepare of dry thyme.
  9. It's of scallops.
  10. You need of u-10 dry pack diver scallops.
  11. You need of salt.
  12. Prepare of pepper.
  13. Prepare of veg oil.
  14. It's of fried chorizo.
  15. You need of link fresh chorizo.
  16. You need of butter.

Heat a frying pan until hot, then add the olive oil and To serve, place a spoonful of artichoke purée onto each of four plates and smear slightly across the plate. Top with three scallops, followed by a piece of streaky. Pan-seared scallops with pasta seems like a good idea…unless you struggle with weight or you wan't to eat a clean diet, free of refined flours. Think about all the pan-roasted dishes you can prepare using this pan.

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

  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.

And all of them will be low fat and will contain fewer calories. The perfect accompaniment to sweet seared scallops is salty chorizo butter and a creamy cauliflower puree. In this episode of Simply Gourmet, chef Rich Harri. Sear till the first side is well browned and has formed a good crust. Turn and allow to sear on the other side.