Scallops On Artichoke Bottoms In Tahini Sauce
Need a gluten free, dairy free, paleolithic, and primal hor d'oeuvre? Scallops On Artichoke Bottoms
Scallops with chorizo hazelnut picada
Ingredients
- 12 queen scallops, cleaned and 4 clean scallop shells
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 80g chorizo, cut into small chunks
- squeeze of lemon juice
- 30g butter
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