Sea Scallops Three Different Ways with Artichoke, Spinach and Zucchini

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Preparation time: 1.5 hours (including marinading)
Cooking time: 60 mins
Serves: 4

ea Scallops Three Different Ways with Artichoke, Spinach and Zucchini

Ingredients

  • 12 large fresh sea scallops (frozen will do if you can’t get fresh)

Zucchini/Courgettes

  • 2 Courgettes
  • 1 lime
  • 4 Tbs olive oil
  • Salt & white pepper

Artichoke Hearts

  • 4 cooked artichoke hearts (best prepared fresh yourself, but can used tinned)
  • 1 Tbs olive oil
  • 1 tsp sugar
  • Salt & white pepper

Spinach

  • 4 oz (125g) fresh spinach
  • ½ clove garlic, pressed
  • 1 Tbs olive oil
  • Salt & pepper & pinch of nutmeg

Pea Purée

  • 4 oz (125g) peas (fresh or frozen)
  • ½ cup (125g) double cream
  • Salt & white pepper

Preparation method

Zucchini

Cut the zucchini into spaghetti like strips (use a mandolin if possible) and marinate for about an hour in the lime juice and olive oil and salt and pepper.

Artichoke Hearts

Cut the cooked artichoke hearts into discs the same size as the scallops – you need four discs (one from each heart) so they will be reasonably thick. Sautée these discs in the sugar and olive oil until they are just covered with the sugar syrup. Add one or two tablespoons of water of necessary. Set aside.

Spinach

Cook the spinach in a pan with the garlic, oil and seasonings. Cook just until the spinach leaves wilt – do not overcook.

Pea Purée

Cook the peas in salted water, drain and put in a blender with the cream to make the sauce. Strain after blending. Add water if the sauce is too thick.

Using the Lacanche smooth griddle plate, or a very hot frying pan, sautée the scallops in olive oil and season with salt and pepper.

Make a nest by twirling a fork in the strand of zucchini and place this on the plate alongside an artichoke heart disc and a little mound of the cooked spinach. Place a cooked scallop on top of each of the greens and then decorate the plate with the pea purée and dot it with olive oil.

Recipe Tags: Starters

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