Ingredients
Serves 618 Atlantic Sea scallops
Fresh 300 g chorizo sausages (mild heat)
20 ml olive oil
Sea salt and pepper
100 ml pomegranate molasses
Artichokes
3 x whole globe artichokes
200 ml olive oil
600 ml water
Juice of ½ lemon
Pinch sea salt
Chermoula
1 tbsp cumin seeds
1 tsp coriander seeds
1 tbsp sweet paprika
1 tsp ground ginger
1 clove garlic, peeled
2 birds eye chillies, chopped
Juice of 1 large lemon
140 ml olive oil
1 tsp sea salt
½ tsp ground black pepper
Salad
½ cup artichoke leaves
1 small red onion, peeled and finely sliced
1 Lebanese cucumber, finely sliced
1 lemon peeled and segmented
¼ bunch mint leaves
¼ bunch coriander leaves
¼ bunch parsley leaves
Method
Preparation:
Scallops: To clean the scallops simply peel of the little coral on the side then place onto absorbent paper until needed.
Chorizo: Slice into 18 small slices and reserve until needed.
Artichokes: Using a sharp cooks knife trim the top of the artichokes down by one third. Trim the base of the artichoke stem leaving 5 cm. Peel and discard the outside 2 layers from the globe artichoke until you have tender yellow leaves, then place into a medium sized pot. Pour the olive oil, water, lemon juice and sea salt into the pot and place over a medium heat and bring to a gentle simmer then turn down low. The whole peeled artichokes will take 30 – 40 minutes to cook. To test if they are cooked, use a wooden skewer to test base of artichokes, it should go straight through. Remove the artichokes from the liquid, let cool and peel off the leaves for use in the salad.
Chermoula: In hot pan dry roast the cumin and coriander seeds until fragrant then combine with the sweet paprika, ground ginger, garlic, chillies, lemon juice, olive oil, sea salt and black pepper.
Place into a blender and puree until smooth then remove from the blender and reserve in a clean container until needed.
Salad: Combine all ingredients and reserve until needed.
To Serve:
Heat a non-stick pan until hot. Lightly season the scallops, brush them with olive oil and then place the scallops into the pan and fry for 10 to 15 seconds on each side then remove from the pan and drain on absorbent paper.
Add the chorizo sausage and fry until light brown and then remove from the pan and drain on absorbent paper.
In the centre of six plates place 3 slices of the sausage and then a scallop on each.
Dress the salad and place a small amount in the centre of the scallops and then drizzle the chermoula and pomegranate molasses around the plate and serve.