Seared Scallops (Holland America)

3 U-10 scallops

Artichoke purée, at room temperature

2 baby artichokes, halved

8-10 pitted Taggiasca olives

8-10 arugula leaves

Fresh lemon juice

Salt

Pepper

14 oz artichoke bottoms, frozen

4 oz onion

1 garlic cloves

4 oz white wine

1 L clam juice

3 oz cream

Season the scallops with salt, pepper and lemon.

Pan sear or grill the scallops until medium in the middle.

Fry the artichoke halves while the scallops are cooking. Season with salt and pepper.

Serves 1

Finely chop the onion and 1 garlic clove and then sweat in a pan with olive oil until lightly golden.

Add sliced artichoke bottoms and sweat them off.

Pour in the white wine to deglaze and add clam juice.

Cook the artichokes until falling apart and then stir in the cream.

Place mixture in blender until it is a smooth purée.

Serves 4-5

Place three separate tablespoons of the artichoke purée on a warm plate.

Place one scallop on each mound of artichoke purée.

Arrange the fried artichokes around.

Sprinkle the plate with the olives and arugula leaves. Drizzle a little olive oil and some fresh lemon juice.