Scallops with Toma'muse and artichoke
Scallops with Toma'muse and artichoke
Ingredients for 4 people
- 1 bowl of Toma'muse tomatoes
- 2 large artichokes
- 20 scallops
- 2 lemons
- 1 jar of sour cream
- Olive oil
Preparation
- Clean the artichokes and immediately put them in water with lemon juice so they do not discolour. Cook them for 10 minutes in a pan with plenty of water and a dash of olive oil until tender.
- Drain them and shock 1 artichoke in cold water.
- Put the other artichoke in the blender together with 2 tablespoons of sour cream, pepper and salt.
- Blend until smooth.
- Heat the oven for to 180 degrees.
- Drizzle the Toma'muse tomatoes with olive oil, salt and pepper and place in the oven for 10 minutes.
- Cut the cooled artichokes into 20 segments and fry them in a pan.
- At the same time, fry the scallops.
- Dress the cream of artichoke and arrange the fried scallops on top along with the artichoke.
- Finish with the puffed tomatoes.
Why
this tomato?
Toma’muse is an exceptional variety of tomato with a unique shape and flavour. Its flavour can be described as both sweet and spicy, which intensifies as it’s being eaten. Consumers like to draw comparisons with a glass of good wine. Its most noticeable characteristic is its plum shape combined with its deep purple-red colour. Its firm texture coupled with a crunchy bite make it the ideal kitchen accompaniment. Toma’muse is easy to slice and loses very little of its juice. It’s perfect for a colourful salad or an appealing dish grilled in the oven.