How to Prepare Super Quick Homemade pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo

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We hope you got benefit from reading it, now let's go back to pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo recipe. To cook pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo you only need 16 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo:

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

Instructions to make pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo:

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.

How to make restaurant-worthy pan-seared scallops at home. If they aren't sizzling when you place them into the frying pan, it isn't hot enough. For the seared scallops, season the scallops with salt and freshly ground black pepper. 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.

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