pan seared diver scallops with roasted artichoke,Chevre puree and fried chorizo

Ingredients

• 8 hearts artichoke
• 1/2 tsp lemon zest
• 1/4 cup olive oil
• 1 salt
• 1 pepper
• 1 cup chrevre
• 1 pinch dry thyme
• 6 u-10 dry pack diver scallops
• 1 salt
• 1 pepper
• 1 veg oil
• 1 link fresh chorizo
• 2 tbsp butter

Instructions

1. Puree place oven at 400 place artichokes on a pan cover with olive oil,thyme and lightly salt, pepper.
2. roast for 20 min
3. once out of the oven place artichokes(brown bits too) into a food processor with chevre and lemon zest puree till smooth set aside
4. Chorizo place oven on med high toss in butter and chorizo fry till crispy place on paper towel to dry off extra grease.
5. set aside
6. Scallops get heavy bottom pan on med high throw in veg oil and wiat till pan starts to smoke.
7. salt and pepper scallops once pan is smoking hot, sear scallops for 3 min on each side
8. plating using about 2 TB of puree, streak across the plate in one push.
9. thenplace scallops on top then top with chorizo garnish with micro greens