Scallops On Artichoke Bottoms In Tahini Sauce

7 steps · 45 min total

1. 01

   Cook Artichoke Bottoms

   Cook the artichoke bottoms until tender, either by boiling or steaming them. Once cooked, set them aside.
2. 02

   Brown the Onion

   In a skillet, heat the olive oil over medium heat. Add the onion slices and cook, stirring occasionally, until they're deeply browned and caramelized.
3. 03

   Fill Artichoke Bottoms

   Carefully spoon the browned onions into the hollow of each cooked artichoke bottom.
4. 04

   Sear the Scallops

   Season the sea scallops generously with salt and pepper. In the same skillet you used for the onions, heat a bit more olive oil over medium-high heat.

   Sear the scallops for about 1 to 2 minutes per side, until they have a golden crust and are just opaque. Remove them from the pan and set aside.

5. 05

   Make Tahini Sauce

   In a small bowl, whisk together the tahini and lemon juice. Gradually add water, a little at a time, until the sauce is smooth and pourable, but still thick enough to coat a spoon. Season with salt and pepper to taste.
6. 06

   Bake with Sauce

   Preheat your oven to 180 °C (350 °F). Spoon the tahini sauce over the onions in each artichoke bottom. Arrange them on a baking sheet and bake for 15 minutes, until the sauce is warmed through and slightly bubbly.
7. 07

   Finish and Serve

   Carefully place a seared scallop on top of the sauce in each artichoke bottom. Return to the oven and bake for an additional 3 minutes, just to warm the scallops through. Garnish with fresh parsley before serving.