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Scallops with artichoke and orange sauce
Scallops with artichoke and orange sauce
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If you're out of ideas for the end of the year celebrations dinner, this recipe will impress your guests. With this recipe you will have tender seared scallops together with a creamy and refreshing artichoke puree served together with a sweet orange sauce. It might not be the most common way of serving scallops, but it gives a combination of salt and sweet at the same time.

Ingredient List for 4 servings:
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8 Scallops without coral
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250 gr Boiled Artichoke hearts
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250 ml Orange juice
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1 tablespoon Candied orange peel
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50 gr Butter
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200 gr Crème fraîche
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1 pinch Salt
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1 pinch Pepper
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1 Leek
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4 Potatoes
Instructions:
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Peel and cut the potatoes and leek in small pieces, and boil in a casserole while preparing the rest.
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In a casserole pour 1 liter of water and when it's boiling pour the artichokes in and let them boil for 10 minutes.
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Drain away the water and cut the artichokes in small squares.
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Pour the artichokes in a bowl and mix them with a mixer together with the crème fraîche, salt and pepper. You should have a nice creamy puree. If it is to thick you can add some more crème fraîche. Keep the puree warm.
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Pour the orange juice in a casserole and heat up, then reduce the temperature gently so you get a orange syrup. Take away the casserole from the stow and let the syrup cool down for 5 minutes.
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Add most the butter bit by bit and stir together. Keep some butter for later.
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Cut half of the candied orange peels and stir it in the sauce. Keep the sauce warm.
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In a frying pan heat up the left over of the butter.
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Clean the scallops and dry them on a paper. Put them in the frying pan and fry them quickly on both sides . Be careful so the scallops are not becoming to dry.
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Place some of the artichoke puree in the middle of each plate, and place the scallops on the puree.
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Sprinkle a few drops of the orange sauce around the plate, and decorate with the rest of the candied oranges peels.
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Add some of the leek and potatoes on the side of the scallops. Serve the dish warm directly after decorating the plates.
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This recipe is from France
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