Pan-seared Diver Scallops with Artichoke Purée, Ginger/Date Vinaigrette and Mandarin Orange

Pan-seared Diver Scallops with Artichoke Purée, Ginger/Date Vinaigrette and Mandarin Orange

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Credit: Chris “CJ” Jacobson, Chef, The Yard, Santa Monica, Calif.
The National Culinary Review, March 2010


2 heirloom carrots
4 U-10 diver scallops (dry)
Salt and pepper, to taste
Oil, as needed
Butter, as needed
1 Mandarin orange, cleaned, sectioned
Artichoke Purée (recipe follows)
Ginger/Date Vinaigrette (recipe follows)
Artichoke-chip Garnish (recipe follows)

Artichoke Purée
2 large artichoke hearts
1 cup chicken stock
2 T. cream

Ginger/Date Vinaigrette
1 t. minced ginger
1 t. pickled ginger
1 clove garlic
1 lime (juiced, zested)
1 orange (juiced, zested)
1 lemon (juiced, zested)
1 t. red wine vinegar
8 dates (pitted)
3 T. extra virgin olive oil

Artichoke-chip Garnish
1 baby artichoke
Canola oil, as needed


1. Roast carrots in heavy-bottomed pan in 400ºF oven for 20 minutes. (They should still be firm to the touch.)

2. Put heavy-bottomed sauté pan on high heat. Season scallops with salt and pepper. Add 1 T. oil to pan; when smoking, add scallops. Once scallops are browned, add knob of butter to pan; baste scallops.

3. Add carrots; finish in 400ºF oven.

4. Gently heat artichoke purée in pan. To plate: Place dollop of purée on plate. Arrange scallops and mandarin orange around purée. Garnish with vinaigrette and artichoke chips.

Artichoke Purée
Method: Put artichokes in saucepot with chicken stock. Simmer until artichokes are tender and stock reduces by half. Add cream; reduce by half. Blend ingredients; season. Reserve.

Ginger/Date Vinaigrette
Method: Put minced and pickled ginger, garlic, citrus juices, vinegar, dates and zests in blender; purée. Slowly drizzle in olive oil to form emulsion. Season. Refrigerate.

Artichoke-chip Garnish
Method: Clean off fibrous outer layers of baby artichoke. Slice lengthwise ¹/16-inch thick. Fry in 360ºF canola oil until light brown and crispy. Season. Reserve.


2 servings


Main Dish, Seafood, The National Culinary Review

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