2 tbsp olive oil or 25 gram butter
2 globe artichokes
Salt and pepper
100g pasta (trimmings)
50g pecorino of Parmesan cheese
1 small crop of salad, use only the inner leaves (lettuce)
A few sprigs of roquette or seasonal salad
- Pasta (basic recipe for 100g pasta)
- 100 g flour
- 1 egg
- A little olive oil
- 1 tbsp red wine vinegar preferably not too acid
- ¼ tsp grated ginger
- ¼ tsp garlic
- 4 tbsp light walnut oil or a light olive oil from the Provence or Liguria
- Salt and pepper
- Chives, chervil
- Place all the pasta ingredients in a food processor and run the machine until the dough becomes like breadcrumbs. Squeeze to a ball, knead and leave to rest
- Roll out with a pasta machine and cut into misshapen pieces or use trimmings of left over pasta
- Clean the scallops and remove the hard muscle. Season the scallops.
- Heat a non-stick pan and fry the scallops, a few at a time in the hot pan with a little butter or olive oil, until lightly coloured, about 2 minutes. Lightly season a baking sheet and place the seared scallops on this
- Clean the artichokes by removing the stalks and breaking off the end of the leaves; using the thumb to prise it off, so as not to pull the whole leaf out.
- Cut off the top of the artichoke level with the choke, that is the flower that has not yet blossomed. Trim any still dark green hard parts from the artichoke base/hearts.
- Remove the choke with a pommel, Parisian bore or a teaspoon.
- Rub with lemon and keep in cold water until needed.
- Make the dressing by mixing all the ingredients together and toss, with the salad and roquette.
- Just before serving, thinly slice the artichokes and fry in a little oil until golden and tender. Drain well on kitchen paper and season well. Keep warm.
- Cook the pasta in boiling salted water until al dente, drain and toss in a bowl with the parmesan cheese and olive oil
- Place the scallops in the pre heated oven 180 C to heat through for 5 minutes
- Divide the half of the salad over the serving plates or deep flat dishes, place some pieces of the pasta on the salad, and some of the fried artichoke slices, continuing to build up the salad on the plate, arrange small pieces of chervil and some pieces of chives as a cross on the top. Finish by carefully placing the coquilles on the salad.