It’s always such a delight when artichokes are in season during the fall and again come spring. They’re always delicious prepared the traditional way, steamed, but with this recipe, I decided to turn the yum-factor up a notch by preparing them that way, then using them as a vessel for an incredibly flavorful panzanella salad (a Tuscan chopped salad!) with plant-based scallops.
The salad itself is to-die-for and can be eaten on its own. It’s a lovely mixture of homemade sourdough croutons, fresh tomatoes and cucumbers, briny capers, and fragrant basil. The vinaigrette is also special and can be used in various recipes — I sneak in some ocean-friendly Barnacle Foods Kelp Sea Verde.
Now, let’s talk about these plant-based scallops! Determined to be an agent of change, The Plant Based Seafood Company set out to be the first seafood company to offer plant-based alternatives.
They look to offer alternatives for certain seafood species that are not typically farmed or harvested sustainably with ones that look, taste, and perform like the real thing.
A company started by three generations of women in the seafood industry, The Plant Based Seafood Company works to make an impact on the industry, our oceans, and the global food system as we know it. Their frozen seafood alternatives are a perfect Sea Pantry item, along with the fantastic salsa verde!
Makes 4 Servings
For the Artichokes:
- 4 large artichokes, stems removed
- ½ fresh lemon
- 2 tablespoons olive oil
- 1 teaspoon peppercorns
- For the Panzanella:
- ¼ sourdough bread, cut into ½ inch cubes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup yellow cherry tomatoes, halved
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
- 20 large basil leaves, coarsely chopped
- 3 tablespoons capers, drained
- For the vinaigrette:
- 1 teaspoon finely minced garlic
- 1/2 teaspoon Dijon mustard
- 3 tablespoons Champagne vinegar
- ¼ cup Barnacle Sea Verde
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Scallops:
- 1 pound Mind Blown Dusted Scallops
- 2 tablespoons olive oil
- Cut off the stem of each artichoke so that it sits flat on a counter. Cut off the top 3/4 to 1 inch of each artichoke, then use kitchen shears to trim the tip off of each leaf. Rub with the lemon half.
- Meanwhile, fill a medium stock pot 2 inches full of water. Add the olive oil and the peppercorns. Bring to a boil. Place the artichokes stem cut side up into the pot. Cover the pan and cook until tender by piercing a fork into the cut where the stem was removed to see if it is tender. Place the artichokes on a cooling rack, stem cut side up. Once cooled, remove the artichokes.
- Preheat the oven to 400 degrees F. Place the bread cubes on a cookie sheet and toss with the olive oil and salt. Bake until slightly crisp, about 12 minutes. Toss with the garlic powder and cool.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, basil, and capers. Add the bread cubes and toss with some of the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
- In a large skillet, heat high-heat oil (like safflower, sunflower, or avocado oils). Once heated, cook Mind Blown Dusted Scallops 1 minute each side; set aside. Remove from the skillet and reserve on a plate.
- Toss the scallops with the Panzanella. Stuff the Artichokes with the Panzanella and serve with extra dressing on the side!
Want more plant-based seafood recipes? Try this Plant-Based Lobster Cake Sandwiches with Mustard Jalapeño Sauce!