serves four

saffron-sherry cream:
15-20 saffron threads
1 cup cream sherry
1 tsp orange zest
1 cup cream
salt to taste

4 large sea scallops
4 medium artichokes cooked and cleaned
1 large red bell pepper

to make the saffron-sherry cream:
heat a sauce pan without oil. add the saffron threads, watching carefully so they don't burn. toast for 30 seconds; add the sherry and orange zest. bring the mixture to a simmer (be careful - the sherry may flame). reduce by half and remove from heat. allow to steep for 15 minutes. add cream and bring back to a simmer. reduce to 3/4 cup. taste and adjust salt. set aside.

meanwhile, roast, skin and seed the bell pepper. chop.

heat a non-stick pan to hot. add a little olive oil and add lightly salted sea scallops. allow to color and turn them over.

reduce heat and cook to desired doneness.

to assemble:
place the artichoke heart in the center of the plate, surrounded by leaves. drizzle a small amount of sherry cream in the center of the heart. place the sea scallop on top and drizzle more sauce. top with roasted red peppers.

Carica Chutney:
2 Cups of Carica (diced)
1/2 cup currants
1/4 cup carica syrup
1/3 cup brandy
1/8 tsp. cloves
1/4 tsp. dried mustard
1/2 tsp. salt
2 tblsp. basil julienned

Place everything except basil together in a medium sauce pan.
Bring to a simmer for 2-3 minutes, remove from heat.
Allow to cool and add basil.