Start by marinating the scallops in 1/2 cup of olive oil, 4 tablespoons of lemon juice, ginger, and salt and pepper. Cover, refrigerate, and let marinate for 30 minutes.
Remove the scallop from the marinade and slice it thinly with a very sharp knife.
In a deep bowl, mix the chopped olives, basil, parsley, 1/4 cup of olive oil, 4 tablespoons of lemon juice, and red onion. Cover and refrigerate for 20 minutes.
In a hot skillet, heat 4 tablespoons of olive oil and sauté the garlic and orange peel for 1-2 minutes. Add the artichoke hearts and cook over low heat for 10-15 minutes. Remove from heat.
Take the hearts and slice them thinly with a sharp knife.
Place the three dishes (the scallop, the artichoke, and the olive vinaigrette) on a table and prepare the 6 servings by placing a layer of scallop, on top a layer of artichoke, and over both, 2 tablespoons of the olive vinaigrette.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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