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Seared Sea Scallops
With Pistachio Couscous and Artichoke Puree with Mushroom Vinaigrette
What you will need:
2 cups couscous
1/4th cup extra virgin olive oil
2 cups vegetable or chicken broth
1/4th cup toasted and pistachios
chopped
chopped1/4th cup flat leaf parsley chopped
½ cup fresh mint chopped
1 teaspoon fresh ginger
grated
grated½ teaspoon cumin
ground
ground1/8th teaspoon cinnamon
ground
groundOK Ready?
In a stock pot bring your broth to a boil
Add couscous and remove from heat
Add your ginger, cumin and cinnamon
Cover and let sit about 5 minutes or until tender
Fluff with a fork
Now fold in the remaining ingredients
For artichoke puree
2 pounds fresh (or un-marinated) artichoke hearts
1 rib of celery or lovage
1/4th cup extra virgin olive oil
Salt and pepper to taste
Here we go!
Bring 1 gallon of water to a boil
Place your artichoke hearts and celery, or lovage in until just soft
Drain and immerse in an ice bath (to stop cooking)
Puree with your oil
Salt and pepper to taste
Set aside
For the vinaigrette
1/4th pound mushrooms (I like to use Morel
or any other fragile mushroom)
or any other fragile mushroom)¼ cup shallots
minced
minced¼ cup sherry vinegar
½ cup extra virgin olive oil
Splash of cream sherry
Saute
:
:Shallots and mushrooms in a bit of butter until tender
Add vinegar, cream sherry and olive oil
Keep warm
For the scallops
1 ½ pounds of fresh sea scallops
1 tablespoon extra virgin olive oil
1 tablespoon cream salted butter
A pinch of pepper
Now let’s get cooking:
The Scallops
Using a sauté pan over medium heat
Add your butter and oil
Once hot Place the scallops flat-side down in the hot pan (don’t crowd them)
And don’t move them!!!
Turn scallops after about 2 minutes or once they have that caramelized crust
Same for the other side
Serve:
On a platter 
r or individual dishes
r or individual dishesUse any green or vegetables as under garnish
Smooth on your artichoke
puree
puree Placing scallops on top and drizzle your vinaigrette
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