Chris Meek

16 oz scallops

1 Cayenne pepper Fresh not Dried

1 small turnip

2 whole artichokes

2 tsp capers

2 lbs fresh snap peas

1T salt

2 T clarified butter

.25 cups white wine

A.N. Flour

.25 tsp sweet paprika

Par cook the artichokes and shock in water. Remove leaves and save. Clean up artichoke heart and set aside.

Par cook the peas shock in water, set aside. Dice turnips to small dice. Mince cayenne pepper. mix pepper and turnip

with white wine and capers. Lightly dredge scallops in flour. In hot pan add clarified butter brown scallops on all sides.

Set aside in warm oven. in same pan that scallops where in add peas, white wine, cayenne pepper, salt, and turnip. Re therm.

add artichoke heart to retherm as well. After a few minutes add scallops back in and cover cooking untill scallops are done.

Remove from heat. Serve by placing artichoke heart in center of plate as a bowl, place a few scallops inside and portion

outside of artichoke heart. Select leaves from artichoke that are equal in size to line rim of plate. Serve and enjoy