Scallops with Mashed Artichokes & Tomato Confit

Written by 
The Canyon Ranch Kitchen

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 
  1. 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.
  2. 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.
  3. 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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.