4 scallops U-10 size
2 vine ripened tomatoes cut lengthwise
10 artichoke bottoms
150 ml (1/2 cup) vegetable broth
2 garlic cloves
2 tbsp lemon juice
Italian parsley
Olive oil
Fresh thyme
Salt and pepper
Freshly ground pepper
30 ml (2 tbsp) scallions
350 ml (1 1/3 cup) white wine
100 ml (1/3 cup) fish stock
½ litres (2 cups) 35% whipping cream
A few drops of fresh lemon juice
1 tsp Abitibi (sturgeon) caviar
Salt and pepper
Guérande sea salt
Freshly ground pepper
1- Bring the vegetable broth to a boil, immerse the artichoke bottoms and cook for 10 minutes. Puree the artichokes using a mixer adding garlic and lemon juice; thicken with olive oil. Taste and adjust seasoning if necessary and set aside.
2- Cut tomatoes in half, sprinkle with olive oil, fresh thyme twigs, salt and pepper to taste. Bring to a thick purée in oven at 350◦ F for ten minutes.
3- Reduce the white wine, fish stock, chopped scallions until liquid has evaporated. Add 35% whipping cream and allow liquid to reduce at first boil until it reaches a syrupy consistency. Add lemon juice and Abitibi caviar upon serving.
4- Lightly fry Italian parsley and set aside.
5- Sear scallops in very hot olive oil, salt and pepper to taste.
6- For serving, first place the artichoke purée at the center, then the half tomato mixture, the Italian parsley, and finish with the scallops. Cover with sauce.