Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you to a world of exquisite Asian Fusion cuisine! This extraordinary dish of Artichokes with Scallops combines the delicate sweetness of perfectly seared scallops with the complex flavors of ginger, soy, and honey, all nestled around tender, hearty artichokes. If you're looking to impress dinner guests or simply treat yourself to a restaurant-quality meal at home, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Asian Fusion
Serves: 2 servings
Ingredients
- 2 artichokes
- 1 lb scallops
- 2 tablespoons olive oil
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Begin by preparing the artichokes. Fill a large bowl with water and add the juice of half a lemon to prevent browning. Trim the stems of the artichokes and remove any tough outer leaves. Cut off the top inch of each artichoke with a sharp knife. Using kitchen scissors, snip the tips of the remaining leaves to remove any thorny edges.
- Once trimmed, place the artichokes in the lemon water to keep them from browning while you prepare the rest of the ingredients.
- In a medium pot, bring salted water to a boil. Add the artichokes and reduce to a simmer. Cover and cook for about 15-20 minutes, or until the leaves can be easily pulled away. Once cooked, remove the artichokes from the pot and set them aside to cool slightly.
- While the artichokes are cooking, prepare the scallops. Pat the scallops dry with paper towels and season them with salt and pepper on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the scallops in a single layer. Sear the scallops for about 2-3 minutes on each side, or until they are golden brown and cooked through. Be careful not to overcrowd the pan; you may need to do this in batches.
- Once the scallops are cooked, remove them from the skillet and set them aside on a plate. In the same skillet, lower the heat to medium and add the minced ginger. Sauté for about 30 seconds until fragrant.
- Add the soy sauce and honey to the skillet, stirring to combine. Allow the mixture to simmer for about 1-2 minutes, until slightly thickened.
- To serve, place each artichoke on a plate. Gently pull apart the leaves and drizzle the ginger-soy-honey sauce over the artichokes. Arrange the seared scallops around the artichokes and drizzle any remaining sauce over the scallops as well.
- Garnish with additional salt and pepper to taste, and serve immediately while warm. Enjoy your Asian Fusion dish of Artichokes with Scallops!
Tips
- Artichoke Preparation: Always have a bowl of lemon water ready to prevent artichokes from browning during preparation. Trim carefully and remove tough outer leaves for the best texture.
- Scallop Perfection: Pat scallops completely dry before searing to achieve that beautiful golden-brown crust. Use a hot pan and avoid overcrowding to ensure even cooking.
- Sauce Technique: When making the ginger-soy-honey sauce, keep the heat at medium and watch carefully to prevent burning. The sauce should be slightly thickened but still have a smooth, glossy consistency.
- Timing is Key: Cook the artichokes first, then prepare the scallops and sauce. This ensures everything is warm and fresh when you plate the dish.
- Seasoning Tip: Taste and adjust the salt and pepper at the end. The soy sauce provides saltiness, so be careful not to over-season.
- Serving Suggestion: Serve immediately while the scallops are still warm and the artichoke leaves are tender for the best flavor and texture experience.
Nutrition Facts
Calories: 264kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 40mg
