Seared Scallops with Artichokes
Ingredients
- 4 small whole artichokes
- 1 lb. sea scallops, medium-large
- 1/4 cup clarified butter
- Garlic beurre blanc:
- 1 Tbs. white vinegar
- 1/2 cup white wine
- 1 Tbs. heavy cream
- 1 head garlic, roasted until semi-soft
- 1 1/2 sticks unsalted butter, softened
- Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 1 Tbs. balsamic vinegar
- 1 tsp. fresh tarragon
- 1 Tbs. chopped Italian parsley
- 1 tsp. grated Parmesan cheese
- 1 tomato, diced
Instructions
- 1
Wash and then steam the artichokes until tender--about 20-30 minutes. Pull off and save 32 perfect leaves. Clean and remove the artichoke bottom. Use the rest of the artichoke for other recipes.
- 2
For the garlic beurre blanc, bring the wine and vinegar to a boil in a skillet. Lower the heat to almost nothing and add the heavy cream. Puree the garlic (don't use a garlic press), and add to the pan. Slowly whisk in the softened butter, then add salt and pepper to taste. Remove from heat and reserve.
- 3
Heat one-third of the clarified butter in a skillet over medium-high heat. Sauté the sea scallops until lightly browned, but still bulging--about a minute and a half per side. Add more butter to the pan as necessary to complete the cooking.
- 4
Combine all the ingredients for the vinaigrette, whisking the oil slowly into the other ingredients.
- 5
Place an artichoke bottom on each plate. Surround it with eight artichoke leaves. Drizzle some vinaigrette over the artichokes. Divide the scallops among the four plates, and spoon 2 Tbs. garlic beurre blanc over each. Garnish with diced tomato.