Recipe of Gordon Ramsay pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pan seared diver scallops with roasted artichoke,chevre puree and fried chorizo. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Pan-seared scallops cooked in the flavorful oil left behind when you cook chorizo—it's basically liquid gold. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Assemble ingredients in a scallop shell. Lightly season the scallops with kosher salt.

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To get started with this particular recipe, we must prepare a few ingredients. 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 can achieve it.

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

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

Crisped capers add just the right bit of briny pop. Working in batches if necessary to keep from crowding, cook the scallops, undisturbed, until very well browned on one side. To make pan-seared scallops as good as ones served at restaurants, make sure they're dry, and use a very hot pan. Be sure not to overcook them.

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

To make pan-seared scallops as good as ones served at restaurants, make sure they're dry, and use a very hot pan. Be sure not to overcook them. If you give in to the temptation to move the scallops around the pan, all you'll be doing is preventing them from forming the nice brown crust that you want. 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.

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