Nutrition Information (per serving)
calories
235
protein
24 g
sodium
525 mg
carbohydrates
17 g
fat
8 g
fiber
5 g
cholesterol
40 mg
Servings
6
Ingredients
Tomato Confit
1 med onion, peeled and diced
1 Tbsp extra virgin olive oil
1 Tbsp minced garlic
4 med tomatoes, peeled and diced
⅓ cup red wine
3 Tbsp chopped fresh parsley
½ tsp sea salt
1/4 tsp freshly ground black pepper
Mashed Artichokes
1 lb frozen artichoke bottoms
¼ cup diced red onions
¼ cup grated Parmesan cheese
2 Tbsp fresh lemon juice
2 tsp extra virgin olive oil
¼ tsp sea salt
¼ tsp freshly ground black pepper
1½ lb scallops
2 tsp extra virgin olive oil
Instructions
- In a medium saucepan, sauté onion in 1 tablespoon olive oil until translucent. Add garlic and cook until soft. Add tomatoes and cook briefly. Add wine and cook until almost dry. Add parsley, salt and pepper. Set aside.
- Boil artichoke bottoms in a large stock pot for 15 to 20 minutes, or until tender. Drain and place in a large mixing bowl. Add onions, cheese, lemon juice, olive oil, salt and pepper. Mix on medium speed with an electric mixer until well mashed and smooth.
- Heat a large sauté pan with 2 teaspoons olive oil and add scallops. Sear over medium heat for 2 or 3 minutes on each side, or until golden brown. Do not overcook. Serve 3 scallops with ½ cup Mashed Artichokes and top with 3 tablespoons Tomato Confit.
