Bicolor scallops and artichoke

Ingredients for 4 people:

• 12 scallops with coral
• 8 artichokes
• Salt, black pepper
• 150 ml fish broth
• 6 strands saffron
• 300 g potatoes
• 60 g diced bacon
• Thyme and rosemary

Preparation:

1. Open the scallops and separate the white part from the red.
2. Remove the black part from the scallops and set them aside.
3. Peel the artichokes and remove the fuzz inside. Cut them into eighths and grill them on the No Fat Grill for 5 minutes.
4. Salt and pepper them and mix them with the broth until you get a sauce consistency.
5. Separate half of the sauce and set it aside.
6. Add the scallop coral, the saffron to the other half of the sauce. Mix well and season.
7. Peel the potatoes and cut them into 1 cm cubes. Cook them on the No Fat Grill until they are golden brown and soft. Season them with salt, pepper and nutmeg. Set aside.
8. Cook the bacon on the No Fat Grill until golden brown.
9. Mix the bacon and potatoes. Season with chopped thyme and rosemary.
10. At the last minute, just before serving, quickly cook the scallops on the No Fat Grill for 3 minutes.
11. When they are well browned, lightly season with salt and pepper and serve on a potato base with both artichoke sauces.