Scallops and artichoke bottoms in 2 ways

Ingredients

2 servings

• 1 vegetable court-bouillon for fish
• 4 shellfish sauce Picard pouch
• 50 g unsalted butter
• 100 g hazelnuts
• 12.5 cl Muscadet wine
• 8 scallops
• 1 bag of baby greens

Steps

1. 1

   Place the artichoke hearts in a saucepan half-filled with boiling water with the court-bouillon and coarse salt.

2. 2

   Cook for 15 minutes, drain, and set aside half. With the other half of the artichoke bottoms, make a puree. To do this: cut them into quarters, place them in the blender with 25g of butter and a pinch of salt and pepper, then divide into 2 ramekins and keep warm.

3. 3

   Crush the hazelnuts in a blender and set aside. Clean and rinse the scallops.

4. 4

   Cook them in a non-stick pan for 2 minutes on each side with 25g of butter. Keep them warm. Drain the artichoke hearts. Sauté them in the pan for 1 minute on each side.

5. 5

   Keep them warm. Deglaze the pan with the Muscadet, add the 4 portions of shellfish sauce and heat the sauce over low heat.

6. 6

   Presentation: Arrange the salad on half of the plate. Place the 2 artichoke bottoms on the other half of the plate. Place a scallop in the center of each artichoke bottom. Sprinkle crushed hazelnuts over the salad and the artichoke puree ramekins. Pour the sauce over the scallops and the salad. Enjoy!