Pan-Seared Scallops with Artichoke Purée, Crispy Prosciutto, and Citrus Drizzle Recipe

Pan-Seared Scallops with Artichoke Purée, Crispy Prosciutto, and Citrus Drizzle Recipe

4.8

This elegant dish pairs the delicate sweetness of scallops with the creamy richness of artichoke purée, the salty crunch of prosciutto, and a bright citrus drizzle. Perfect for special occasions or when you want to impress with a touch of fine dining at home.

Ingredients:

  • 12 large scallops, cleaned and patted dry
  • 2 slices prosciutto
  • 2 tbsp unsalted butter
  • Sea salt and white pepper, to season
  • 1 tbsp mandarin or orange-infused olive oil
  • Microgreens, for garnish
  • 2 cups canned or frozen artichoke hearts, drained
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • ½ cup chicken stock
  • Sea salt and white pepper, to taste

Instructions:

  1. Prepare the Artichoke Purée
    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. Cook the Prosciutto and Scallops
    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. Assemble and Serve
    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.

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