Seared Scallops with Artichokes

Instructions

1. 1

   Wash and then steam the artichokes until tender--about 20-30 minutes. Pull off and save 32 perfect leaves. Clean and remove the artichoke bottom. Use the rest of the artichoke for other recipes.

2. 2

   For the garlic beurre blanc, bring the wine and vinegar to a boil in a skillet. Lower the heat to almost nothing and add the heavy cream. Puree the garlic (don't use a garlic press), and add to the pan. Slowly whisk in the softened butter, then add salt and pepper to taste. Remove from heat and reserve.

3. 3

   Heat one-third of the clarified butter in a skillet over medium-high heat. Sauté the sea scallops until lightly browned, but still bulging--about a minute and a half per side. Add more butter to the pan as necessary to complete the cooking.

4. 4

   Combine all the ingredients for the vinaigrette, whisking the oil slowly into the other ingredients.

5. 5

   Place an artichoke bottom on each plate. Surround it with eight artichoke leaves. Drizzle some vinaigrette over the artichokes. Divide the scallops among the four plates, and spoon 2 Tbs. garlic beurre blanc over each. Garnish with diced tomato.