Scallops with Toma’Muse & artichokes

Scallops with Toma’Muse and artichokes


  • 2 large artichokes
  • 1 punnet Toma’Muse
  • 20 scallops
  • 2 lemons
  • 1 pot sour cream
  • Olive oil


Type of dish

Hot dish




  1. Clean the artichokes and put them in water with lemon juice immediately so that they do not discolour. Cook them for 10 minutes in a pan with plenty of water and a splash of olive oil until they are done.
  2. Drain them and plunge one artichoke into cold water.
  3. Put the other artichoke into the blender together with 2 tablespoons sour cream, salt and pepper.
  4. Blend this to a smooth mixture.
  5. Preheat the oven to 180°C and put the tomatoes in the oven. Sprinkle the tomatoes with olive oil, salt and pepper and put them in the oven for 10 minutes.
  6. Cut the cooled artichoke into 20 pieces and fry them in a pan.
  7. Fry the scallops at the same time.
  8. Drizzle the artichoke crème and arrange the fried scallops on it together with the artichoke.
  9. Finish with the roasted tomatoes.