Scallops on Artichoke Cream and Aromatic Herbs

Name: Scallops on Artichoke Cream and Aromatic Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Scallops 4; Artichoke hearts (frozen) 5.3 oz; Water 1.1 cups; Potatoes (yellow-fleshed) 0.6 lb; Fine salt to taste; Extra virgin olive oil to taste; Black pepper to taste; Marjoram to taste; Wild fennel to taste; Mint to taste; Fresh chili pepper 3; Salt to taste; Mixed ground pepper (to grind freshly) to taste

it de fr es br

Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 30 min
Cook time: 30 min
Serving: 4

PRESENTATION

Scallops on artichoke cream brings a taste of the Italian coast right to your table. And listen, in Liguria and other seaside regions of Italy, people really love creating simple yet impressive dishes like this one. The key? A quick pan-sear gives the outside of the scallops a golden crust while keeping the inside so tender and buttery. Really, the sweet and clean flavor pairs perfectly with a smooth artichoke cream mixed with just the right amount of aromatic herbs. Imagine fresh fennel, a touch of mint, and a bit of marjoram—all working together to make the dish smell fresh and taste a little fancy. Seafood dishes like this are pretty common at Italian gatherings, especially when the occasion calls for something special without too much fuss.

And presentation? It matters just as much as taste, no question. This dish is sure to wow your guests with minimal stress. The artichoke purée acts like a soft pillow beneath the seared scallops, soaking up their moist goodness. The herbs—gotta love them—don’t just add color. They give the cream a light, fragrant kick that perfectly balances the ocean flavor of the shellfish. And here's the thing: this gourmet scallop dish fits right in at a fancy dinner or a laid-back Sunday get-together. Italians, they love to experiment with the herb mix, so you might find hints of wild mint or extra fennel, depending on the chef. Really, it’s widely agreed that the simple combo of fresh herbs and a creamy base keeps everyone coming back for more.

Serve this as a seafood appetizer, and watch your guests savor each bite in quiet enjoyment. The light, creamy texture and delicate flavors make this a dish people will be talking about long after the meal is over. I mean, with its elegant simplicity, it captures the heart of Italian cooking, focusing on fresh ingredients and subtle herb infusions.

How to prepare Scallops on Artichoke Cream and Aromatic Herbs

To prepare the scallops on artichoke cream and aromatic herbs, start with the cream: peel 1 and cut the potatoes into chunks about 3/4 inch 2, place them in a saucepan with the artichoke hearts 3.

Pour in 1 cup of water 4, salt and pepper to taste 5, then cook for about 20 minutes over medium-high heat, covered 6.

When ready, blend everything with an immersion blender 7 until obtaining a smooth cream. Meanwhile, prepare the spicy oil: cut the fresh chilies into 3 parts 8, place them in a saucepan with 1 1/2 tablespoons of extra virgin olive oil 9. Let them infuse over very low heat for about 7 minutes, then turn off the heat and set aside.

Chop the aromatic herbs (marjoram, fennel, and mint) 10, keeping aside only a few whole marjoram leaves. When the artichoke and potato cream is lukewarm, add the chopped herbs 11 and mix well; adjust salt and pepper if necessary. Finally, take care of the scallops: wash and dry them well, carefully coat them with extra virgin olive oil 12.

Heat a non-stick pan well, the base should be scorching: sear the scallops on both sides over high heat 13 14, in just a few moments, the scallops will brown. Compose the dish: pour two tablespoons of artichoke cream on each plate, place a scallop in the center, drizzle with a few drops of chili oil. Season with a sprinkle of freshly ground mixed peppercorns, two marjoram leaves 15, and a few flakes of salt on the scallop.