Seared Diver Scallop with Roe and Artichoke Bottoms with Sauce of Passion Fruit Lime and Honey
From foodable 17 years ago
- 20 minutes to make
- Serves 4
Seared Diver Scallop with Roe and Artichoke Bottoms with Sauce of Passion Fruit, Lime and Honey
Ingredients
- 12 diver scallops-free from shell and thoroughly cleaned. shopping list
- 3 fresh passion fruit with pulp removed. shopping list
- 2 limes. shopping list
- 1/2 pound unsalted butter. shopping list
- 1/2 Cup white wine. shopping list
- 1/2 Cup dry vermouth. shopping list
- 1 shallot minced. shopping list
- 2 Tablespoon honey. shopping list
- 12 medium artichokes-cleaned to the bottom with choke removed-and cooked until tender but not soft. shopping list
How to make it
- Season and saute scallops until caramelized on the top and bottom. Repeat until all are done and hold to plate.
- Add 2 T. olive oil and place the artichoke bottoms in the same pan and warm completely then remove and hold for plating.
- Heat a saute pan and add 2 T. butter and add 1 minced shallot.
- Cook until translucent, and then add the vermouth, white wine, and juice of 1 lime.
- Reduce by 1/2 and add the honey.
- Let the sauce flavors get to know each other, the monde with butter and season with salt and pepper.
- Place 3-artichoke bottoms on a plate, then 1-scallop on each bottom.
- Spoon the finished sauce around the artichokes and in the center of the plate.
- 9. Garnish with thepassion fruit puree and some baby greens tied with chives.
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