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

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

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

Arrange the scallops in vermouth over top of the artichokes and serve. As scallops begin to brown slightly, squeeze fresh lemon over scallops. Sprinkle with parsley and paprika to taste. Cook to desired browness and add additonal lemon and butter if needed.

Steps 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

Sprinkle with parsley and paprika to taste. Cook to desired browness and add additonal lemon and butter if needed. Do not allow scallops to burn. Add more butter if needed for moisture. Let scallops turn very brown on each side.

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