Recipe of Jamie Oliver pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Assemble ingredients in a scallop shell. Pan-seared scallops cooked in the flavorful oil left behind when you cook chorizo—it's basically liquid gold. Season scallops with salt and pepper. Sear until carmelized on both sides.

To begin with this particular recipe, we have to prepare a few components. You can have pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo using 16 ingredients and 6 steps. Here is how you cook it.

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

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

Remove the pan from the heat and set aside whilst you cook the scallops. Heat olive oil and butter in a skillet over high heat. Place scallops in the skillet seasoned-side down. Season with remaining lemon juice, salt, and pepper; flip.

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

Place scallops in the skillet seasoned-side down. Season with remaining lemon juice, salt, and pepper; flip. Pat scallops dry with paper towels. Drizzle with olive oil and season with salt and pepper. Remove from the pan and set aside. • Wet scallops are shucked on the boat directly into a container filled with cold water, which preserves the scallops for longer.

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