Scallops recipe

• 8 Scallops
• 0 Lemon - scallops
• 500 g (17.6oz) Peas - pea puree
• 40 g (1.4oz) Onion - pea puree
• 200 ml (7fl oz) Fish stock - pea puree
• 50 ml (1.8fl oz) White wine - pea puree
• 6 Artichoke - artichokes
• 1 Clove of garlic - artichokes
• 1 Peperoncino - artichokes
• 80 ml (2.8fl oz) Fish stock - artichokes
• 1 Pinch of tarragon - artichokes
• 1 Squeeze of lemon - artichokes
• 1 Small handful of pea shoots

1. Scallops: Shell the scallops and remove the coral.
2. Wash them well and fry in a pan.
3. Cut into slices and marinate with extra-virgin olive oil, lemon juice and salt.
4. Pea puree: Remove the peas from the pod.
5. Cut the onion into small cubes and fry it in extra-virgin olive oil.
6. Add the peas.
7. Saute briefly and add some white wine.
8. Evaporate and add the fish stock and cook.
9. Drain and mix in a blender and season with salt if necessary.
10. Artichokes:Clean the artichokes and remove the artichoke choke.
11. Cut the half of the artichokes in slices and fry in extra-virgin olive oil.
12. Cut the other half in small cubes and saute with oil with extra-virgin olive oil, a clove of garlic and peperoncino.
13. Add the fish stock and cook until it is almost completely evaporated.
14. Remove the garlic and season with lemon, tarragon, salt and extra-virgin olive oil.
15. Preparation dish: Put on the dish some quenelle of pea puree.
16. Add the scallops.
17. Place a spoonful of them with the artichoke vinaigrette and decorate with pea shoots and artichoke chips.

lemon scallops, onion, stock pea puree, white wine, artichokes, garlic, artichokes, stock artichokes, tarragon artichokes, lemon artichokes, handful of pea shoots

Taken from www.lovefood.com/guide/recipes/11143/heinz-becks-scallops (may not work)