アーティチョークのピューレ、クリスピーな生ハム、柑橘類のドレッシングを添えたホタテのパン焼きレシピ

Instructions:

1. 
   1 Prepare the Artichoke Purée

   In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the artichoke hearts and cook for 3–4 minutes. Add the chicken stock and simmer for 5 minutes. Blend the mixture until smooth, season with sea salt and white pepper, and keep warm.

2. 
   2 Cook the Prosciutto and Scallops

   Heat a large non-stick skillet over medium heat. Add the prosciutto slices and cook until crispy, about 2 minutes per side. Remove and set aside. In the same skillet, heat butter until foamy. Season the scallops lightly with salt and sear them for 1–2 minutes per side until golden and just cooked through.

3. 
   3 Assemble and Serve

   On each plate, spread a generous spoonful of artichoke purée. Place 3–4 scallops on top, add a piece of crispy prosciutto, and drizzle with the mandarin or orange-infused olive oil. Garnish with microgreens for a fresh touch.