Chicory Salad with Scallops and Small Artichoke Hearts

Leaf salad:

Clean the artichoke hearts, plucking off the outer tough covering leaves to reveal the tender leaves. Cut the artichoke leaves into small pieces just a centimeter above the bottom.

Open the scallops with a kitchen knife. Cut through the muscle and remove the top shell. Separate out the white muscle meat with a spoon and rinse thoroughly under cold water. Rub dry and refrigerate until ready to use.

Cut the chicory in half, remove the stalks, pluck off the leaves and cut them in half lengthwise. Rinse the tomatoes, dry them and cut them into quarters.

Cut the artichoke bottoms lengthwise into paper-thin slices and roast in a frying pan in two tablespoons of olive oil until golden brown and crispy on both sides. Finally, season with salt and pepper and drain on kitchen roll. Season scallops with salt and sear briefly on both sides in a hot frying pan over medium heat in the remaining olive oil.

Salad dressing:

Peel shallot, cut in half and dice as small as possible. Reduce port wine to two tablespoons in a small saucepan. Mix sherry vinegar, balsamic vinegar and a little salt in a baking bowl. Add the shallots and port and fold in the oil in a thin stream.

Season with salt, pepper and hazelnut oil.

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